Curried lentil & coconut soup
INGREDIENTS
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1 tablespoon vegetable oil
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1 brown onion, finely chopped
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2 garlic cloves, crushed
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4cm piece fresh ginger, finely grated
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2 tablespoons korma curry paste
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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1 cup red lentils, rinsed & drained
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400g can diced tomatoes
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270ml can coconut milk
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1⁄2 cup plain Greek-style yoghurt
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2 teaspoons lime juice
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1/3 cup chopped fresh coriander leaves
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4 naan bread, warmed
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1 lime, cut into wedges, to serve
METHOD
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Step 1 Heat oil in a large saucepan over medium-high heat. Add onion, garlic and ginger. Cook, stirring, for 5 minutes or until onion softens. Add the korma curry paste, ground cumin and ground coriander. Cook, stirring, for 1 minute or until fragrant.
Step 2 Add lentils, diced tomatoes, coconut milk and 1 litre cold water. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 20 to 25 minutes or until lentils are tender.Step 3 Meanwhile, combine yoghurt, lime juice and 1/2 the coriander leaves in a bowl.Step 4 Ladle soup into serving bowls. Drizzle with yoghurt mixture and sprinkle with remaining coriander leaves. Serve with naan and lime wedges.
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