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Pumpkin Potato and Lentil Curry

Pumpkin Potato and Lentil Curry

Give yourself a vegetable-powered boost without compromising on taste in this classic curry that’s quick and easy to whip up.

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Preparation Time:
15 minutes
Cooking Time:
35 minutes


1 onion, peeled and sliced
2 tsp minced ginger
1 red capsicum, deseeded and diced
1 1/2 Tbsp korma curry paste
420 g can Wattie's Condensed Creamy Pumpkin Soup
400 ml can lite coconut milk
700 g waxy potatoes, peeled and diced
400g can Wattie's Lentils in Springwater
1 Tbsp chopped, fresh coriander

Tomato Sambal:
1 large fresh tomato, deseeded and chopped
1-2 spring onions, finely sliced
1 Tbsp chopped, fresh coriander
Pumpkin Potato and Lentil Curry


  • Heat a large saucepan with a dash of oil and gently fry onion, ginger and red capsicum until tender, but not brown. Stir in korma curry paste, increase heat, cook for 1 minute
  • Add the Wattie’s Condensed Creamy Pumpkin Soup, lite coconut milk and potatoes to the pan. Bring to the boil, cover and simmer for 20-30 minutes or until the potatoes are just soft.
  • Add the Wattie's Lentils in Springwater and season with salt and pepper and the coriander.
  • Serve hot in bowls with Tomato Sambal and warm naan bread or crisp poppadums.
  • Tomato Sambal:

  • Stir together tomato with spring onions and coriander.
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