Hot and Tasty Veggie Curry

• 1 teaspoon oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 283 g vindaloo curry paste
• 500 ml water
• 1 medium sweet potato, diced
• 1 (400 g) can chickpeas, rinsed and drained
• 1 (400 g) can brown lentils, rinsed and drained
• 1 (400 g) can kidney beans, rinsed and drained
• 200 g peas, frozen
• 2 (400 g) cans chopped tomatoes
• 3 cups cooked brown rice
• 2 tablespoons plain yogurt

1. In a large saucepan fry the chopped onion and garlic until soft.
2. Add the curry paste and fry for 2 minutes.
3. Add the sweet potato (and any other vegies you desire), chickpeas, lentils, kidney beans, peas and tomatoes.
4. Simmer for approximately 20-30 minutes or until the sweet potato is soft, adding water 1/2 cup at a time to the consistency you desire.
5. Serve on the brown rice with a dollop of yoghurt on top.

oil, onion, garlic, vindaloo curry, sweet potato, chickpeas, brown lentils, kidney beans, peas, tomatoes, brown rice, plain yogurt

Taken from www.food.com/recipe/hot-and-tasty-veggie-curry-311474 (may not work)