VEGETABLE & LENTIL CURRY
SERVES 4 PREP 20 MINS COOK 20 MINS
• 2 tsp vegetable oil • 1 red onion, wedges • 1 garlic clove, crushed • 2 tbsp korma curry paste • 300g cauliflower, broken into florets • 2 zucchini, sliced • 150g button mushrooms, halved • 1 red capsicum, seeded, cubed • 400g can diced tomatoes • 1 cup vegetable stock • 400g can brown lentils, rinsed, drained • 150g green beans, trimmed • coriander leaves, natural yoghurt, naan bread, to serve 1 In a large saucepan, heat oil on medium. Saute onion and garlic 2-3 mins until tender. Add curry paste. Cook, stirring, 1 min until fragrant.
2 Stir in cauliflower, zucchini, mushrooms, capsicum, tomatoes and stock. Bring to boil. Reduce heat to medium. Simmer, covered, 10-12 mins…
