Ingredients
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1 tablespoon vegetable oil
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1 onion, finely chopped
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500 g pumpkin, peeled and chopped into 3cm pieces
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2 teaspoons curry powder
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1 cup red lentil
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1 liter vegetable stock
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400 g chickpeas, drained
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2 zucchini, cut into 3cm pieces
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2 cups cauliflower florets
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salt and pepper
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chopped fresh coriander, to garnish
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1 garlic clove, crushed
Instructions
- 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.