Vegetable And Lentil Curry - cooking recipe

Ingredients

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

Preparation

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.
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.
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.
Season with salt. Spoon into bowls. Serve at once.