potato, pumpkin and lentil curry

This has so much flavour. I served it up to my beloved and he didn’t even notice that it had no meat until I mentioned it later.

1 onion, peeled and sliced

2 tsp minced ginger

1 deseeded red pepper, diced

1 1/2 Tbsp Korma curry paste

400 gram can condensed pumpkin soup

400 mls lite coconut milk

700 grams peeled and diced potatoes

400 gram can lentils, drained

1/4 cup chopped fresh coriander (cilantro)

Heat a large saucepan with a dash of oil and gently fry onion, ginger and red pepper until tender but not brown. Stir in korma curry paste. Increase heat and cook for 1 minute.

Add the pumpkin soup, lite coconut milk and potatoes to the pan. Bring to the boil, cover and simmer for 20-30 minutes or until potatoes are just soft.

Add the lentils, season with salt, pepper and coriander. Serve hot in bowls with basmati rice and naan bread or crisp poppadums.