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.