Wondering how you can turn DARI’S Lentil Soup into a bigger meal? This hearty and wholesome red lentil curry is the perfect way to do so and we are certain it won’t disappoint. Serve with pappadums for maximum satisfaction.
Ingredients
1 x DARI’S Lentil Soup
1 sweet potato, peeled and diced into 2cm pieces
2 tbsp coconut oil
2 clove garlic, crushed
2cm piece ginger, peeled and grated
1 tbsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp chilli flakes
2 tsp curry powder
1 tsp garam masala
1 cup dry red lentils, rinsed
1 x 400g tinned tomatoes
1 x 400ml tin coconut milk
2 tbsp almond or cashew butter
Salt and pepper to taste
½ cup natural yoghurt
½ bunch coriander
Pappadums
Method
- Steam, boil or microwave the sweet potato until tender. Set aside.
- In a large pot, heat coconut oil over medium heat. Add garlic and ginger and cook for 1-2 minutes.
- Add turmeric, cumin, coriander, chilli flakes, curry powder and garam masala to the pot. Cook, stirring for 1 minute.
- Add lentils to the pot. Stir to combine then add DARI’S Lentil Soup and tinned tomatoes. Bring to the boil then reduce heat and simmer, covered for 20 minutes.
- Add cooked sweet potato, coconut milk and nut butter to the pot. Stir to combine then simmer, uncovered for 5-10 minutes or until the curry has thickened.
- Add salt and pepper to taste.
- Top the curry with natural yoghurt and coriander leaves. Serve with pappadums.
