1 tbsp extra-virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
1 small piece ginger (2cm cube), peeled and chopped or minced
1-2 tbsp curry paste
2 potatoes, peeled and diced
1 cup butternut pumpkin, peeled and diced
1 x 425g can diced tomatoes, no added salt
½ cup dry red lentils
1 x 375ml can coconut flavoured evaporated milk
1 cup mixed frozen vegetables
2 cups cooked Basmati rice
4 tbsp natural reduced fat yogurt, to serve
- Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook over medium heat until onion has softened.
- Stir in the curry paste.
- Add potato, pumpkin, tomatoes and lentils. Stir through and bring to the boil. Cover and allow to simmer for 20 minutes or until the vegetables are tender.
- Add coconut flavoured evaporated milk and the frozen vegetables. Stir through and simmer for a further 5 minutes or until vegetables have heated through.
- Serve with Basmati rice with a dollop of reduced fat natural yogurt.