Vegetable Curry
INGREDIENTS - Serves 6
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 teaspoons curry powder
- 1 cup red lentil
- 1 liter vegetable stock
- 2 zucchini, cut into 3cm pieces
- 2 cups cauliflower florets
- 1 salt and pepper as per taste
- 3 chopped fresh coriander, to garnish
- 500g pumpkin, peeled and chopped into 3cm pieces
- 400g chickpeas, drained
DIRECTION
Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
Serve garnished with fresh chopped coriander.
