Pumpkin, Zucchini and Lentil Curry


1 tbs olive oil

1 medium red onion

1 1/2 tbs Indian curry paste

400g can diced tomatoes 

1 cup vegetable stock (slat reduced if possible)

400g can brown lentils

1 large zucchini

2 tbs chopped coriander leaves

2 cups brown rice



1. Heat oil in a large saucepan over medium heat. Add sliced onion and cook, stirring for 5 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant.

2. Add pumpkin, tomatoes, stock and lentils to pan and bring to the boil. Reduce heat to low and simmer partially covered, for 15 minutes. Add zucchini and cook for 2-3 minutes. Season with salt, pepper, coriander and serve with rice. 


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