This is a guest post by Pippa, from Foodie Mum’s Kitchen
Hello fellow Organised Housewife devotees. My name is Pippa from Foodie Mum’s Kitchen and I am super excited to be writing this guest post for Kat. You see I have been stalking, a fan of the organised housewife for sometime now, and am truly chuffed to be here 🙂
As you may have guessed from the title of my blog, I am just a bit of a food obsessive so I am here to share a recipe with you today.
When planning our meals for the week, I like to have a variety of red meat, white meat, fish or seafood dishes and one vegetarian dish. We like to call the vegetarian dinner time “Meat Free Monday” (truthfully though it could be any day of the week). For us, Monday is a good day for vegetarian as we may have overindulged on the weekend, what with socialising, football games, trips to the city etc and end up craving something simple and healthy.
Do you do a vegetarian night during the week? What’s your favourite meat-free dish?
I am really excited to share this recipe for Red Coconut Curry Lentil and Sweet Potato Soup that I found in the Winter 2013 edition of Donna Hay Magazine. The flavours are so incredibly rich and the lentils give a meaty quality, so you really don’t feel like you are missing out on anything. Even my carnivorous husband gives this his stamp of approval. The kids found it really tasty too and you could dial up or down the heat by varying, to taste, the amount of red curry paste you use.
Another big tick for me is that it takes less than 30 minutes from preparation to table. Truly excellent for busy weeknights shuttling the kids around to various after school activities.
Red Coconut Curry Lentil & Sweet Potato Soup
- Total Time: 25 mins
- Yield: 4-6 1x
Ingredients
- 1 tablespoon Welly Boot Extra Virgin Olive Oil*
- 3 eshalots* (french shallots), finely chopped
- 2 cloves garlic, crushed
- 3 cm piece (15g) fresh ginger, peeled and finely grated
- 1/4 cup (75g) store bought Thai red curry paste
- 750g sweet potato (kumara), peeled and chopped
- 1 litre chicken stock, salt reduced*
- 1 x 400ml can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 x 400g cans lentils, drained and rinsed
- 1/2 cup coriander (cilantro) leaves, finely chopped
- crusty bread and butter, to serve
Instructions
- Heat the oil in a large saucepan over a medium heat. Add the eschalot and garlic and cook for 3-4 minutes or until softened. Add the ginger and cook for 1 minute. Add the curry paste and cook for 1 minute.
- Add the sweet potato, stock, coconut milk, fish sauce and lime juice, bring to the boil and cook for 10-15 minutes or until the sweet potato is tender.
- Remove from the heat and, using a hand held electric blender, puree the soup until smooth. Stir through the lentils and return to the heat for a further 1 minute or until the lentils are warmed through. Divide the soup between bowls and top with coriander. Serve with crusty bread and butter.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Soup
Find Foodie Mum’s Kitchen
Hi, I’m Pippa (aka Foodie Mum). By day I am the office administrator of a busy commercial cleaning company. By night I am a wife of 13 years and mum of 2, and unashamed food obsessive. When I’m not at work, I am either in the kitchen cooking, watching food shows, blogging about or thinking about food. When I have time, I love to cook from scratch but I am up for any shortcuts or cheats to make life in the kitchen a little easier. I love trying out new recipes or putting our family’s twist on an old classic. And when I find something truly “AWESOME” I love to share it, in the hope that others might catch a little of my passion for food that is fun to cook and even more fun to eat.
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