Hi Friends! I’m back with another recipe for you! It is coming to the end of an exceptionally hot summer here in Australia. As much as I love the sun, the crisp edge in the air as we transition to autumn is very refreshing. One …
Tag: cheap vegan meals
Hi Friends! Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe! Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, …
Wowweee it’s getting freezing in Melbourne! I absolutely love autumn, the colours, the leaves falling, the crisp air, the beautiful fog and mist sitting across country paddocks early in the morning. During these cool Autumn days, soup becomes a staple in my household, I could honestly live on it I love it that much!
This Curried Pumpkin, Lentil and Coconut Soup is delicious and warming to the soul. Served with fresh bread it makes a hearty meal for lunch or dinner. This soup is so easy and quick to make, it will definitely be a go-to this season!
As always, if you make any of my recipes and post the end result on insta, please tag me @kiahs.kitchen or #KiahsKitchen I would love to see your creations!
The full recipe is available below, for a downloadable PDF of this recipe, follow this link: Curried Pumpkin Lentil and Coconut Soup
Curried Pumpkin, Lentil and Coconut Soup
Yield: 4-6 servings Prep time: 10 minutes Cook time: 40 minutes
1 medium-large butternut pumpkin
1 large onion
4 cloves of garlic
1 3 inch piece of fresh ginger
1-2 tbsp of olive oil
1 cup dried red lentils
4 cups of vegetable stock
1 400mL can coconut milk
1 400mL can diced tomatoes
1/2 cup coconut yoghurt
1 heaped tbsp curry powder
1/2 tsp red chilli flakes
Fresh coriander for serving
Salt and pepper to taste
Fresh limes or lemons to serve
Remove skin and seeds from butternut pumpkin and chop into small 1cm cubes*
Peel and finely chop the onion and garlic cloves
Peel and grate the ginger
In a large pot, heat the olive oil and add the onion, sauté until translucent
Add the garlic and ginger to the pot, stirring for another two minutes
Stir in the curry powder and chilli flakes, allowing to cook for abut 30 seconds until fragrant
Add the finely diced pumpkin to the pot and stir well to coat in the spices
If the mixture is beginning to stick to the base of the pot, add a little of the stock to lift it
Rinse the lentils well and add them to the pot, along with the coconut milk, vegetable stock and diced tomatoes
Bring the mixture to a boil, add a generous amount of the black pepper, and some salt to taste, stir well
Partially cover and allow soup to simmer for 30 minutes or so, stirring occasionally
The soup is ready once the pumpkin and lentils are tender and turning slightly mushy blending together
Serve soup in bowls, topped with coconut yoghurt, plenty of fresh coriander, lime/lemon juice and a side of fresh bread
*This soup does not require blending in a food processor, it is therefore very important to ensure the pumpkin is diced small enough that it cooks thoroughly blending into the lentils.
For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.