feel good green curry soup with pumpkin + lentils

There are so many good things in this feel good green curry soup (vitamins A, C & K, protein & iron) that it was a no brainer coming up with a name!

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Food has the most amazing ability to make you feel good. I think curries & soups do that for me (oh & chocolate), so I decided to turn a curry I’ve been making into a soup. This recipe has been evolving for a while now, so I thought it was time I just went ahead & posted it… Otherwise I could go on tweaking it for ever!

So, whether you are vegan, vegetarian or trying to reduce the amount of meat you are consuming (think meat free Mondays) I’m pretty sure you will love this dish! Please tag me on Instagram if you do :)

green-curry-close-720x470‘feel good’ green curry soup with pumpkin + lentils

(gluten free, dairy free, vegan)

curry paste

1 red onion
2 thumb size pieces of ginger
6 long green chilli
4 cloves of garlic
1 bunch of fresh coriander (cilantro) & roots
5 kaffir lime leaves
1 stick of lemongrass (white part only)

Blitz all ingredients in a food processor or high speed blender until you get a paste consistency
**This amount of curry paste makes enough for 2 curry soups below**

curry soup

Half the above curry paste (approx 8 tbs)
the other half can be used within a few days
1 tbs cumin powder
1 tbs coriander powder
1 tbs coconut sugar
1/2 tsp salt
400 ml coconut milk (homemade or packaged)
1 litre of vegetable stock (homemade or packaged)
700g of diced pumpkin (skin & seeds removed)
1 cup of soaked (for a few hours) washed small green dry lentils

method

1. In a large pot heat a few tablespoons of oil on medium heat, add the cumin & coriander powder & fry until fragrant.
2. Add the curry paste & continue to fry for a few minutes.
3. Add the coconut milk, vegetable stock, sugar & salt & bring to the boil.
4. Add the pumpkin & lentils & simmer for about 20-30 mins until tender.
5. Pictured I have topped the curry with grilled baby eggplant (because that’s what I had)
You could, however, throw in some green beans, spinach or broccoli at the very end. It’s totally up to you!
6. To serve, add fresh coriander & chilli (for extra heat I’ve used smaller red chilli, however, you could use the long green ones for a milder taste) & lastly a squeeze of lime.

I have decided to call this curry a ‘curry soup’ because that’s the way I like to eat it, but by all means you can add less stock & have a thicker consistency.

I like to serve this dish with homemade flat breads, but ran out of time. That will have to be another post… stay tuned & I’ll link it to this one.

Enjoy!
Tina xo

 

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