Ingredients
- 1 onion, peeled and quartered
- 3 cm ginger, fresh, piece, peeled and roughly chopped
- 1 tablespoon Thai red curry paste
- 40 g oil
- 750 g sweet potato, (Kumara), peeled and diced
- 160 g red lentils, (3/4 cup), rinsed
- 600 g vegetable stock, (2 - 3 cups) or chicken stock
- 1 tablespoon lime juice
- 1 tablespoon fish sauce
- 2 tsp brown sugar
- fresh coriander leaves, to serve
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put onion and ginger in TM bowl. Chop 5 sec on speed 7
Add curry paste and oil. Cook 3 min at 100 C on speed 1
Add Kumara, lentils and stock. Cook 20 mins, 100 C on speed 1-2
Season with lime juice, fish sauce and brown sugar
Mix to combine on speed 4, 10 sec
Serve topped with fresh corianderRecipe adapted from Taste.com.au
Method
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Absolutely delicious 😊 will be making this often. I added a small tin of corn and just the bestest. Thank you so much for sharing.
Not bad. I used the Red Curry paste out of the BCB chip. I didn't have enough sweet potato so made up with carrot and I omitted the brown sugar as we are sugar free. Beautiful flavour just found it a little thick. Will try adding coconut cream next time and more curry paste.
yummy!
Can you tell me if using the Thermomix vegetable stock what the ratio of paste and water is? Thanks
This was lovely, added a little more stock as I prefer my soup not so thick and also added some coconut milk. Was a hit all round. TFS
A firm favourite with me. Will make again.
Don't usually like the outcome of recipes which uses pastes but this was different.
Hot n Spicy! Full of flavour and healthy goodness. I doubled the the thai curry paste but that's because we love our heat. A thicker soup and will try adding coconut milk next time. But overall, definitely a winner.
I love this soup. It's very thick though and really comes out much more like a dahl. Would be lovely with some coconut milk in it and I found a bit of chili and salt and pepper brought out the delicious flavors even more.
Fabulous. I added about 3 tbsp coconut cream, and we all loved it. Great recipe.
Blended for 40seconds, beautiful flavour, super healthy! I actually substituted red for green curry because its all I had but was fine. Red would def be better though! Oh and I didn't have enough sweet potato so I made up with carrots.
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