For a great flavour without the heat use a mild curry powder, but if you’re partial to a bit of spice use a medium to hot blend. Red lentils are available from supermarkets and Asian food stores.
Serves: 6–8
INGREDIENTS
3 tablespoons olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
sea salt
1 tablespoon grated fresh ginger
1 tablespoon black or yellow mustard seeds
2 teaspoons Madras curry powder
1 x 400 gram tin crushed Italian tomatoes
400 grams kumara, peeled and diced 2 cm pieces
2 apples, peeled, cored and diced 2 cm pieces
½ cup coconut cream
4 cups chicken stock
¾ cup red lentils
To serve
¼ cup chopped coriander plus extra for garnish
½ cup long thread coconut, toasted
METHOD
Heat the olive oil in a large saucepan. Add the onion, carrot and garlic with a good pinch of salt, cover and cook gently until the vegetables are tender.
Add the ginger, mustard seeds and curry powder and cook for 2 minutes. Add a splash of water if the pan is dry.
Add the remaining ingredients, season and simmer, partially covered, for 20-25 minutes until the kumara is tender.
To serve: Stir the chopped coriander into the soup and ladle into warm bowls. Top with a drizzle of coconut cream, toasted coconut and coriander. Makes about 8 cups of soup.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.