Lentil, Chickpea, Vegetable Curry

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 500 g pumpkin, peeled and chopped into 3cm pieces
• 1 garlic clove, crushed
• 2 teaspoons curry powder
• 1 cup red lentil
• 1 liter vegetable stock
• 400 g chickpeas, drained
• 2 zucchini, cut into 3cm pieces
• 2 cups cauliflower florets
• salt and pepper
• chopped fresh coriander, to garnish

1. Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
2. Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
3. Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
4. Serve garnished with fresh chopped coriander.

vegetable oil, onion, garlic, curry powder, red lentil, vegetable stock, chickpeas, zucchini, cauliflower florets, salt, fresh coriander

Taken from www.food.com/recipe/lentil-chickpea-vegetable-curry-198840 (may not work)