Categories: legumes

Ingredients

• 2 teaspoons canola oil
• 1 medium onion, cut into wedges
• 1 garlic clove, crushed
• 2 tablespoons mild curry powder
• 1 medium red sweet pepper, cut into 3cm pieces
• 300g cauliflower, cut into small florets
• 150g button mushrooms, quartered
• 2 baby eggplant, sliced
• 1 cup tomato puree
• 1 cup vegetable stock/water
• 150g green beans, trimmed
• 1 cup uncooked brown lentils

Directions

1. Cook lentils according to package instructions, drain rinse and set aside.

2. Heat oil in a saucepan over medium-high heat. Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender.

3. Add curry paste. Cook, stirring, for 1 minute or until fragrant.

4. Stir in red sweet pepper, cauliflower, mushroom, eggplant, tomato and stock/water. Bring to the boil. Reduce heat to medium.

5. Simmer, covered, for 10 to 12 minutes or until vegetables are tender.

6. Add beans and lentils. Cook for 3 minutes or until beans are tender and lentils heated through.

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