Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion finely chopped
• 4 cloves garlic minced
• 3 tablespoons red curry paste or to taste
• 1.4 ltr vegetable stock
• 750g sweet potatoes peeled and cubed
• 1 can tomatoes undrained
• 285g red lentils
• 100g Coconut cream – dissolve in the stock
• Salt and freshly ground black pepper to taste
• 1/4 cup chopped coriander
• 1-2 tablespoons lime juice optional

CURRY PASTE  – enough for two curries

• 1 teaspoon cumin seeds
• 2 cloves garlic
• 2 shallots
• 5 cm piece of ginger
• 4 lime leaves
• 2 tablespoons fish sauce
• 4 fresh green chillies
• 2 tablespoons desiccated coconut
• 1 bunch fresh coriander (30g)
• 1 stick lemongrass
• 1 lime
• 2 tbsp oil

Instructions

• Heat oil over medium-high heat in pressure cooker
• Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.
• Add the garlic and red curry paste, give it a quick stir, then add the stock with the coconut cream dissolved, sweet potatoes, tomatoes and lentils.
• Bring to up to pressure and cook for 5 minutes before doing a quick release.
• Season to taste with salt and black pepper. Stir in cilantro and lime juice if using.
• Whizz if you want a smoother soup.