Deliciously fragrant and warming, with a little kick, this soup is a sure-fire winner – feel free to serve with naan or roti on the side.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
2 teaspoons fish sauce
½ cup Thai yellow curry paste
3 cups good-quality chicken or vegetable stock
400ml coconut milk
2 makrut lime leaves
1 large kūmara, peeled and chopped
400-gram tin black or brown lentils, drained
200 grams green beans, trimmed and halved
To serve
1/3 cup roughly chopped roasted cashews
METHOD
Heat the oil in a large pot or deep frying pan and add the onion. Cook over a medium heat for 8 minutes, until softened but not coloured. Add the garlic, ginger, fish sauce and curry paste and stir to combine. Add the stock, coconut milk and lime leaves and bring to a simmer for 5 minutes. Add the kūmara and cook for a further 15 minutes, or until just cooked through. Add the lentils and beans, cook for a final 5 minutes, then serve immediately.
Cook’s note:If you’re after an even more substantial stew-style soup, add another 400-gram tin of well-drained lentils.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.