Ingredients
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1 medium onion, minced
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2 garlic cloves, pressed
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1 inch piece gingerroot, grated
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2 tablespoons vegetable oil
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2 teaspoons ground coriander
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1 -2 teaspoon ground cumin (adjust according to taste)
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1 (13 ounce) can coconut milk
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1 liter vegetable stock
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4 ounces split red lentils, washed and drained
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1 (15 ounce) can pumpkin puree
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black pepper, to taste
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1 small sweet potato
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1/2-1 teaspoon Thai red curry paste
Instructions
- Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.
- Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.
- Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.
- Add the spices and saute for a minute more.
- Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.
- Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.
- Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.
- NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.