date:Aug 11, 2014
Ingredients
1 tablespoon olive oil
1 brown onion, finely chopped
3 tablespoons mild curry paste
12 fresh curry leaves (see note)
1 tablespoon finely grated ginger
400g can diced tomatoes
1 1/2 cups (375ml) water or vegetable stock
1/2 cup (105g) brown lentils, rinsed
1/2 cup (115g) red lentils, rinsed
600g butternut pumpkin, seeded, peeled, cut into 3cm pieces
1/2 (about 600g) cauliflower, cut into florets
1 cup (150g) frozen peas
1/4 cup (60ml) cream
Coriander leaves, to serve
Steamed SunR