2 teaspoons vegetable oil
1 red onion cut into wedges
1 garlic clove, crushed
2 tablespoons of mild curry paste
2 cups cauliflower florets
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
In a large saucepan, heat oil on medium. Saute onion and garlic 2-3 minutes until tender. Cook, stirring, 1 minute until fragrant.
Stir in cauliflower, zucchini, mushrooms, tomatoes and stock. Bring to boil. Reduce heat to medium. Simmer, covered, for 10-12 minutes until vegetables are tender.
Stir in lentils and beans. Simmer 2-3 minutes until beans are tender.
Sprinkle curry with coriander to serve. Accompany with yoghurt and naan bread.