Shannon's Pumpkin Lentil and Herb Curry

• 1 onion, diced
• 12 teaspoon dried thyme
• 1 teaspoon ground coriander
• 1 teaspoon curry powder
• 300 g pumpkin, diced
• 2 potatoes, scrubbed and diced
• 3 tomatoes, peeled and chopped (canned works too)
• 1 teaspoon tomato paste
• 12 cup red lentil, rinsed and drained
• 12 cup frozen peas

1. Saute onion in a little oil until translucent.
2. Add thyme, coriander and curry powder, cook until fragrant, about 1 minute.
3. Add pumpkin, potatoes, tomatoes, tomato paste and lentils.
4. Stir well then add water to just cover.
5. Bring to the boil, then simmer for 15mins or until vegetables and lentils are tender.
6. Stir occaisonally, add water if needed.
7. Add peas and simmer for another 5mins.
8. Serve alone or with rice.

onion, thyme, ground coriander, curry powder, pumpkin, potatoes, tomatoes, tomato paste, red lentil, frozen peas

Taken from www.food.com/recipe/shannons-pumpkin-lentil-and-herb-curry-252402 (may not work)