This would have to be one of the most requested recipes that I have in my repetoire. My lovely friend, Kelsey, used to come to my house each week when we had this for dinner – it would be her favourite meal EVER! And she has recently introduced her partner to this and he loves it too!
I serve this with cooked brown rice. I choose brown rice over white rice purely because there are more nutrients in the brown rice than in the white rice, but really this comes down to personal taste. Brown rice is just as easy to cook in the rice cooker as white rice.
This recipe also looks like I am sponsored by Pams! I am not, but I find that Pams range of foods very high quality and inexpensive!
1 T oil
1 onion, finely diced
2 heaped tsp minced ginger
2 heaped tsp minced garlic
2 large dessertspoons of Pataks Mild Curry Paste (NOT the curry simmer sauce)
1 tin coconut cream
1 tin Watties Condensed Pumpkin Soup
1 tin brown lentils, drained and rinsed
1 tin chickpeas, drained and rinsed
800gm potatoes, scrubbed, cut into chunks and boiled until just cooked (I use a half and half mix of potatoes and orange kumara when kumara is in season)
So, in a large pot, heat the oil and add the onion, garlic and ginger.
Stir fry until fragrant.
Add the curry paste and stir until fragrant and the spice paste is cooking out. Add the coconut cream, and when mixed through, add the tin of soup.
Add the drained rinsed chickpeas and lentils. Mix through the curry and leave for a few minutes to simmer.
Add the cooked chopped potatoes (and kumara if desired). Mix and serve on rice.
The beauty of this meal is that it keeps wonderfully for lunches the next day, and without the potatoes, can be frozen in meal portions for future meals.