Ingredients

• 1 medium onion, minced
• 2 garlic cloves, pressed
• 1 inch piece gingerroot, grated
• 2 tablespoons vegetable oil
• 2 teaspoons ground coriander
• 1 -2 teaspoon ground cumin (adjust according to taste)
• 1 (13 ounce) can coconut milk
• 1 liter vegetable stock
• 4 ounces split red lentils, washed and drained
• 1 small sweet potato
• 1 (15 ounce) can pumpkin puree
• 1/2-1 teaspoon Thai red curry paste (optional)
• black pepper, to taste

Instructions

1. Make a thick paste by mashing ginger and garlic together using a pestle and mortar or a small bowl and the heel of a wooden spoon.

2. Heat vegetable oil over medium heat in a large saucepan, add the onion and saute until transparent.

3. Add the garlic ginger paste and saute another 2 minutes until fragrant; lower heat and stir constantly to avoid burning the paste.

4. Add the spices and saute for a minute more.

5. Stir in the coconut milk, stock, lentils, sweet potato and pumpkin puree.

6. Simmer over medium - low heat for 40 - 50 minutes or until sweet potato is soft and almost melting into the stew. Be sure to stir occasionaly.

7. Before serving, stir in the red curry paste if you are using it or adjust seasoning with black pepper.

8. NOTE: The stew has a creamy texture and is thick with lentils, sweet potato and pumpkin that melt into a delictable base. If you prefer a lighter soup then add more stock to thin the base, or try adding more cocount milk for a very savory and unique taste.