Ingredients
- 1 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
- 250g red lentils
- 100g Coconut cream – dissolve in the stock
- 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
The Curry paste will keep in the fridge in a sealed contained for a month, or alternatively you can freeze it.
Instructions
- The curry paste can be made ahead of time. All you need to do is place all ingredients in a blender and whizz until smooth.
- 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.
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