Light Healthy Vegetable Thai Red Curry

• 14 onion
• 12 celery
• 1 garlic clove
• 2 teaspoons red curry paste
• 80 g pumpkin, cubed
• 14 cup red lentil
• 12 cup vegetable stock
• 1 zucchini, thickly sliced
• 2 tablespoons plain yogurt
• 34 cup cooked rice (0.25 cup raw rice = 0.75 cup cooked)

1. Cook Rice.
2. Cook onion and celery using a little water to stop it sticking to pan.
3. Add garlic and curry paste.
4. Add pumpkin, lentils and stock and simmer for about 15 minutes until they are cooked.
5. Add zucchini and simmer for about a further 5 minutes.
6. Remove from heat and just before serving stir through yogurt.
7. Serve over rice.

onion, celery, garlic, red curry, pumpkin, red lentil, vegetable stock, zucchini, plain yogurt, rice

Taken from www.food.com/recipe/light-healthy-vegetable-thai-red-curry-421034 (may not work)