Lentil, Chickpea, Vegetable Curry |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A good vegetarian/vegan veg curry, or use it as part of a curry dinner. Ingredients:
1 tablespoon vegetable oil |
1 onion, finely chopped |
500 g pumpkin, peeled and chopped into 3cm pieces |
1 garlic clove, crushed |
2 teaspoons curry powder |
1 cup red lentil |
1 liter vegetable stock |
400 g chickpeas, drained |
2 zucchini, cut into 3cm pieces |
2 cups cauliflower florets |
salt and pepper |
chopped fresh coriander, to garnish |
Directions:
1. Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
2. 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.
3. Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
4. Serve garnished with fresh chopped coriander.
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