Vegie Curry

Ingredients

• 2 garlic cloves
• 1 small piece of ginger (2cm cubed)
• 1 brown onion
• ½ butternut pumpkin
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon curry paste
• 1 x 400g can diced tomatoes, no added salt
• ¼ cup dried red lentils
• ½ cup water
• 1 x 375g can evaporated milk
• 2 cup frozen mixed vegetables

Method

1. Crush garlic. Peel and dice ginger and onion. Peel and chop pumpkin into 1 cm pieces.
2. Heat oil in a large saucepan or frypan. Add onion, garlic and ginger. Cook, stirring for 2 minutes or until onion has softened.
3. Stir in the curry paste. Allow to cook, stirring for 2 minutes or until fragrant.
4. Add pumpkin, tomatoes, lentils and water. Stir through and bring to a boil. Once boiling, cover and reduce the heat to a simmer. Cover and let the curry simmer, stirring occasionally for 20 minutes or until the vegetables are tender.
5. Add evaporated milk and the frozen vegetables. Stir through and simmer for a further 5 minutes or until the vegetables have heated through.
6. Serve with rice and natural yoghurt.  

Optional

Add chopped lean beef or chicken thigh pieces in step 2.