Serves:

6

Description:

This is real comfort food. A warming vegetable curry to enjoy all year round. Serve with basmati rice.

Ingredients:

• 2 cups water
• 1/4 cup red lentils
• 1/2 tsp ground turmeric
• 200 green beans, trimmed, halved
• 400g butternut pumpkin, peeled, thickly sliced
• 2/3 cup cauliflower florets
• 2 thin eggplants, thickly sliced
• 2/3 cup coconut cream
• 5 cm fresh ginger, peeled, finely grated
• 3 green chillies, finely chopped
• 5 baby corn, halved
• 1 small red onion, diced
• 3 garlic cloves, crushed
• 1 1/2 tsp ground cumin
• 1 tsp curry powder
• Sprigs mint and coriander for garnishing

Method:

1. Bring water to the boil, add lentils, turmeric, beans and pumpkin and simmer 10 minutes. Add cauliflower and eggplant and cook until vegetables are tender. Put coconut cream, ginger and chilli in a small blender and blend or grind to a paste. Add to vegetables with corn, onion, cumin and curry powder. Simmer 2 minutes. Stir in yoghurt and coriander, heat through but do not boil. Serve garnished with mint and coriander.

Recipe by: Kate McGhie

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