Ingredients
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, crushed
- 2 tablespoons korma paste
- ¾ cup dried French-style lentils
- 400 g can no added salt chopped tomatoes
- 2½ cups water
- ½ reduced salt vegetable stock cube, crumbled
- 400 g (½ medium) cauliflower, cut into small florets
- 300 g (1 small) eggplant, cut into 2.5 cm dice
- 100 g button mushrooms, halved
- 150 g green beans, topped, halved
- ½ cup chopped coriander
- ½ cup reduced fat plain yoghurt, to serve
- 2 small wholemeal pita breads, halved, to serve
Method
Step 1
Heat oil in a large, deep non-stick frying pan or a large deep saucepan over a medium heat. Add onion and garlic and cook, stirring often, for 3-4 minutes or until the onion is soft and light golden.
Step 2
Add korma paste and lentils. Cook, stirring, for 1 minute. Stir in tomatoes, water and stock cube. Bring to the boil. Reduce heat and cover with lid. Simmer, covered for 10 minutes.
Step 3
Stir in cauliflower, eggplant and mushrooms. Cover and simmer for 15 minutes. Stir in beans. Simmer, uncovered for a further 5 minutes, or until vegetables are tender. Remove from heat. Stir in coriander.
Step 4
Serve with yoghurt and pita bread
Tips
- You can replace eggplant with sweet potato, pumpkin, or regular potatoes, cut into 2 cm pieces. Increase cooking time slightly if necessary to ensure vegetables are tender.
- Slate-green coloured French style lentils are also known as Puy lentils. They don’t require soaking and have a relatively short cooking time. You’ll find them in the soup aisle in supermarkets and at major fruit and vegetable stores
