Vegetable And Lentil Curry

• 1 cup dried red lentils
• 1 tbsp vegetable or peanut oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 1/4 cup mild curry paste
• 1 can (14 oz) diced tomatoes
• 1 large red pepper, cut into 1-inch pieces
• 8 oz cauliflower, cut into florets
• 2 medium zucchini, cut into 3/4-inch pieces
• 4 None yellow pattypan squash, quartered
• 2/3 cup canned coconut milk

1. Rinse the lentils well, then drain. Heat the oil in a large heavy-bottomed saucepan on high heat. Cook and stir the onion and garlic for 5 mins or until the onion softens. Add the curry paste and cook and stir for 1 min or until fragrant.
2. Add the tomato and 3 cups water. Bring to a boil. Add the lentils, pepper and cauliflower. Reduce the heat to low; simmer, covered, for 10 mins.
3. Stir in the zucchini and squash. Simmer for 10-12 mins or until the vegetables and lentils are tender. Add the coconut milk and cook and stir for 2-3 mins until heated through.
4. Season with salt. Spoon into bowls. Serve at once.

red lentils, vegetable, onion, garlic, curry paste, tomatoes, red pepper, cauliflower, zucchini, yellow pattypan, coconut milk

Taken from recipes-plus.com/api/v2.0/recipes/33763 (may not work)