A great source of protein, lentils are a cheap and tasty way of bulking out this curry.
2 tsp olive oil
1 large red onion, finely chopped
2 garlic cloves, crushed
2 tsp finely grated fresh ginger
2 tsp mustard seeds
1/2 tsp ground turmeric
1 tsp cumin seeds
700g Kent pumpkin, peeled, deseeded, cut into 2cm cubes
210g (1 cup) red lentils, rinsed, drained
400g can diced tomatoes
250ml (1 cup) salt-reduced vegetable stock
250ml (1 cup) water
150g green beans, trimmed, sliced
1 zucchini, halved, thickly sliced
45g (1/4 cup) cashews, coarsely chopped
90g (1/3 cup) natural yoghurt
Baby coriander leaves, to serve
2 roti, warmed, halved
Heat oil in a saucepan over medium-low heat. Cook onion, stirring occasionally, for 5 minutes or until soft. Add garlic, ginger, mustard seeds, turmeric and cumin. Cook, stirring, for 1-2 minutes or until aromatic. Add pumpkin. Cook, stirring, for 1 minute to coat.
Add lentils, tomato, stock and water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 minutes or until pumpkin is just tender. Add beans, zucchini and cashews. Simmer for 5 minutes or until beans and zucchini are tender crisp.
Season with pepper. Top with the yoghurt, sprinkle with coriander and serve with roti.