1 Tbsp veg oil
I chopped onion
1 clove of garlic, squished
2 sticks celery, chopped
I sweet potato or parsnip chopped (I had none of either, but a lump of Swede worked just as well)
I large potato chopped
1 Tbsp curry paste (I only had powder, so I mixed the power with a little soy yogurt and it worked as well)
5 oz/ 150g red lentils
2pints/ 1.2l veg stock
400ml/ 14 fl oz can coconut milk (Now, I didn't say it was low fat did I?)
2 Tbsp chopped fresh coriander (I used dried, as I didn't have fresh. Use slightly less dried).
Juice of 1/2 lime/ lemon (useful to use up all of the odd lemons from drinking Gin n' Tonic)
Salt and Pepper to taste (I used Marigold Vegan Boullion which is quite salty, even if it is reduced salt, so I only added lots of freshly ground black pepper. Yum.)
Heat oil in large saucepan. Add garlic and onion and cook until soft.
Add celery, sweet pot/ parsnip, and normal potato and cook for another 3 minutes. Add curry paste, lentils and vegetable stock and cook for 25-30 mins until the lentils are tender and nice. Take off heat.
Add the coconut milk, (without worrying about the calories :) coriander and lime/ lemon juice, and season with salt and pepper.
Transfer mixture to a blender and whiz until smooth, and transfer to a clean pan and heat through gently. I must say at this point however that I was lazy and didn't clean my pan, but it didn't make too much of a difference to the finished product. I served it with warm crusty bread. I have also been to a posh organic pub in Islington London, where this was the only vegan option on the menu other than chips, and they served it with deep fried spinach and croutons. That was also very good, and was what inspired me to find a recipe to make it at home. Enjoy :)