Vegetable & Red Lentil Curry

Ingredients

• 2 tsp vegetable oil
• 1 large onion (diced)
• 4 tbsp curry paste
• 3 cloves garlic (minced)
• 500 g potates (peeled and cut into chunks)
• 400 g courgette (sliced)
• 1 cauliflower (cut into florets )
• 1 large pepper (cut into chunks)
• 250 g green beans
• 2 x 400 tins chopped tomatoes
• 1 tbsp tomato puree
• 800 ml vegetable stock
• 250 g split red lentils (rinsed in cold water)
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• chopped fresh coriander

Instructions

1. 1

   Add the oil to a large pan over a medium heat. Once the oil has warmed, add the onion and garlic and allow to sweat for a couple of minutes stirring occasionally to make sure it doesn't burn

2. 2

   Add the curry paste and stir to coat the onions

3. 3

   Add all of the vegetables and stir again to coat them in the curry paste. Add the tomato puree, tinned tomatoes, vegetable stock, lentils, salt and pepper

4. 4

   Let the stock come to the boil and then reduce the temperature to medium and allow to gently bubble away covered with a lid

5. 5

   Stir the soup every 20 minutes or so to make sure the curry isn't sticking to the bottom of the pan. If it is sticking or becoming too thick before the vegetables and lentils are cooked, add some water

6. 6

   Cook for around 2 hours or until all of the vegetables and lentils are soft and the stock has reduced and thickened

7. 7

   Serve sprinkled with coriander