Potato and lentil curry
Preparation: 10 minutes Cooking time: 30 minutes Serves: 4 Ingredients 1 tbsp oil 1 brown onion, sliced 1 tbsp red curry paste 1 tbsp wholegrain mustard 4 tomatoes, chopped 3 cups vegetable stock 11⁄2 cups red lentils 3 Royal Blue potatoes, diced 1 small eggplant, diced 1 zucchini, sliced 280g can light coconut cream Steamed rice, to serve Chopped fresh coriander, to garnish Method Heat oil in a large frying pan. Cook onion until soft. Add curry paste and mustard. Cook for 1 minute. Add tomatoes, stock, lentils, potatoes, eggplant and zucchini. Simmer until vegetables are almost tender, about 20 minutes. Add coconut cream. Cook a further 5 minutes. Serve with steamed rice and garnish with fresh coriander.