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www.taste.com.au
Recipe Saved
Recipe Saved
Prep Time: 20 minutes
Cook Time: 20 minutes
Total: 40 minutes
Servings: 4
Cost: $4.47 /serving
Author : Sonja Bernyk
Ingredients
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Instructions
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Step 1
Heat oil in a saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden.
Step 2
Add curry paste and garlic. Cook, stirring, for 1 minute or until aromatic. Add pumpkin, stock and lentils. Bring to boil. Reduce heat to medium-low. Cover. Cook, stirring often, for 10 minutes. Add eggplant, zucchini and beans. Cover. Cook for a further 5 minutes or until lentils are tender. Stir in the yoghurt.
Step 3
Divide the curry among serving bowls. Top with yoghurt and serve with naan bread.
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