Vegetable & lentil balti curry

Launch into the weekend with this delicious colourful curry topped with natural yoghurt. With just a little kick of heat, this tangy curry is a family-friendly meal.

Recipe «Vegetable & lentil balti curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 tbsp rice bran oil, 1 brown onion, finely chopped, 60g balti curry paste, 1 garlic clove, crushed, 800g Kent pumpkin, peeled, cut into 3cm pieces , 500ml Massel vegetable liquid stock, 60g dried red split lentils, 2 Lebanese eggplants, thinly sliced , 2 zucchini, halved lengthways, thinly sliced, 100g green round beans, halved, 2 tbsp Tamar Valley Greek Style Yoghurt, Tamar Valley Greek Style Yoghurt, to serve, Naan bread, to serve.

Ingredients:

• 1 tbsp rice bran oil 
• 1 brown onion, finely chopped 
• 60g balti curry paste 
• 1 garlic clove, crushed 
• 800g Kent pumpkin, peeled, cut into 3cm pieces 
• 500ml Massel vegetable liquid stock 
• 60g dried red split lentils 
• 2 Lebanese eggplants, thinly sliced 
• 2 zucchini, halved lengthways, thinly sliced 
• 100g green round beans, halved 
• 2 tbsp Tamar Valley Greek Style Yoghurt 
• Tamar Valley Greek Style Yoghurt, to serve 
• Naan bread, to serve 

Instructions

1. Heat oil in a saucepan over medium heat. Cook the onion, stirring occasionally, for 5 minutes or until golden.
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.
3. Divide the curry among serving bowls. Top with yoghurt and serve with naan bread.