Deliciously fragrant and warming, with a little kick, this soup is a sure-fire winner – feel free to serve with naan or roti on the side.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 teaspoons fish sauce
½ cup Thai yellow curry paste
3 cups good-quality chicken or vegetable stock
400ml coconut milk
2 makrut lime leaves
1 large kūmara, peeled and chopped
400-gram tin black or brown lentils, drained
200 grams green beans, trimmed and halved
To serve
1/3 cup roughly chopped roasted cashews
METHOD
Heat the oil in a large pot or deep frying pan and add the onion. Cook over a medium heat for 8 minutes, until softened but not coloured. Add the garlic, ginger, fish sauce and curry paste and stir to combine. Add the stock, coconut milk and lime leaves and bring to a simmer for 5 minutes. Add the kūmara and cook for a further 15 minutes, or until just cooked through. Add the lentils and beans, cook for a final 5 minutes, then serve immediately.
Cook’s note:If you’re after an even more substantial stew-style soup, add another 400-gram tin of well-drained lentils.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!