Vegetable and lentil curry


2 teaspoons vegetable oil
1 medium red onion, cut into wedges
1 garlic clove, crushed
2 tablespoons mild curry paste
1 medium red capsicum, cut into 3cm pieces
300g cauliflower, cut into small florets
150g button mushrooms, quartered
2 baby eggplant, sliced
400g can crushed tomatoes
1 cup vegetable stock
150g green beans, trimmed
400g can brown lentils, drained, rinsed
Fresh coriander leaves and steamed rice, to serve

Heat oil in a  large saucepan over medium-high heat.
Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender.
Add curry paste. Cook, stirring, for 1 minute or until fragrant.
Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock.
Bring to the boil.
Reduce heat to medium.
Simmer, covered, for 10 to 12 minutes or until vegetables are tender.
Add beans and lentils and cook for 3 minutes or until beans are tender and lentils heated through.
Sprinkle with chopped coriander and serve with rice.

Serves 4 

Recipe credit