For a great flavour without the heat use a mild curry powder, but if you’re partial to a bit of spice use a medium to hot blend. Red lentils are available from supermarkets and Asian food stores.
Serves: 6–8
INGREDIENTS
3 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
sea salt
1 tablespoon grated fresh ginger
1 tablespoon black or yellow mustard seeds
2 teaspoons Madras curry powder
1 x 400 gram tin crushed Italian tomatoes
400 grams kumara, peeled and diced 2 cm pieces
2 apples, peeled, cored and diced 2 cm pieces
½ cup coconut cream
4 cups chicken stock
¾ cup red lentils
To serve
¼ cup chopped coriander plus extra for garnish
½ cup long thread coconut, toasted
METHOD
Heat the olive oil in a large saucepan. Add the onion, carrot and garlic with a good pinch of salt, cover and cook gently until the vegetables are tender.
Add the ginger, mustard seeds and curry powder and cook for 2 minutes. Add a splash of water if the pan is dry.
Add the remaining ingredients, season and simmer, partially covered, for 20-25 minutes until the kumara is tender.
To serve: Stir the chopped coriander into the soup and ladle into warm bowls. Top with a drizzle of coconut cream, toasted coconut and coriander. Makes about 8 cups of soup.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.