Name: Lentil and vegetable curry
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 2 (300g) brown onions, coarsely chopped; 1 1/4 cup (250g) brown lentils; 5 cup (1.25l) vegetable stock; 2 (500g) kumara, cut into 2cm pieces; 400 gram broccoli, cut into florets; 2 (250g) red banana chillies, chopped coarsely; Curry paste; 2 long green chillies, coarsely chopped; 5 clove garlic, coarsely chopped; 8 centimetre (40g) fresh ginger, coarsely chopped; 1 cup firmly packed fresh coriander leaves; 1 tablespoon olive oil

Ingredients

1 tablespoon olive oil

2 (300g) brown onions, coarsely chopped

1 1/4 cup (250g) brown lentils

5 cup (1.25l) vegetable stock

2 (500g) kumara, cut into 2cm pieces

400 gram broccoli, cut into florets

2 (250g) red banana chillies, chopped coarsely

Curry paste

2 long green chillies, coarsely chopped

5 clove garlic, coarsely chopped

8 centimetre (40g) fresh ginger, coarsely chopped

1 cup firmly packed fresh coriander leaves

1 tablespoon olive oil

Method

1.To make curry paste, blend or process ingredients until almost smooth.

2.Heat oil in large saucepan and stir onion over heat until softened. Stir in curry paste; continue stirring until fragrant.

3.Add lentils and stock to pan; bring to the boil. Reduce heat and simmer without lid for 10 minutes. Stir in kumara. Simmer with lid on for 10 minutes. Stir in broccoli and chilli. Simmer, covered, about 5 minutes or until lentils and vegetables are tender.

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