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Sweet Potato & Lentil Thai Red Curry

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 2 onions, diced
  • 3 cloves garlic, sliced
  • 2 cm root ginger, finely diced
  • 2 tbsp Thai red curry sauce
  • 300 g sweet potato, peeled, chopped into small chunks
  • 200 g carrots peeled, diced
  • 150 g tinned brown lentils, cooked
  • 2 tbsp liquid vegetable stock concentrate
  • 400 ml reduced-fat coconut milk

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

181kcal

Energy (kJ)

759kJ

Protein (g)

3.9g

Carbohydrate incl. fibre (g)

23.1g

Carbohydrate excl. fibre (g)

18.5g

Sugar (g)

7.3g

Fibre (g)

4.6g

Fat (g)

8.8g

Saturated fat (g)

7.4g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

116mg

Salt (g)

0.29g

Vitamin A (IU)

13036IU

Vitamin C (mg)

7.6mg

Calcium (mg)

41mg

Iron (mg)

0.57mg

Potassium (mg)

372mg

Total

907kcal

3795kJ

19.6g

115.4g

92.4g

36.3g

23.0g

43.9g

37.2g

0.5g

0.1g

0.4g

0.0g

0mg

579mg

1.45g

65179IU

38.1mg

204mg

2.85mg

1859mg


  • 1 Heat a tablespoon vegetable oil in a large casserole over medium heat.
  • 2 Add the onion and fry, stirring occasionally, until translucent and cooked through.
  • 3 Add the garlic, curry paste and ginger, and cook for a minute.
  • 4 Add the sweet potato, carrots, 500 ml water, Knorr Teide Vegetable stock and lentils
  • 5 Bring it to a boil, cover with a lid and reduce the heat.
  • 6 Let it simmer for 20 minutes, until lentils and sweet potato are cooked through.
  • 7 Put some of the cooked vegetables on the side and keep it warm.
  • 8 Using a blender, puree the soup until smooth and creamy.
  • 9 Stir in the coconut milk.
  • 10 Divide the reserved vegetables into the soup bowls and pour in the blended soup and garnish with some fresh coriander