Saute onion, curry paste, ginger, garlic, lemongrass and tamarind
Add sweet potatoes, apple, lentils and stock to the pot
Instant Pot: Pressure cook for 10mins, then natural release for 10mins before manual release
Stove top: Bring to boil, then simmer until vegetables are soft
Blend with an imersion blender
Add coconut cream, blend a second time
Serve with fresh bread, croutons etc
