INGREDIENTS
- canola oil spray
- 1 medium brown onion, finely diced
- 200g mushrooms, sliced
- 1 tablespoon korma curry paste
- 2 cups cauliflower, finely chopped
- 4 yellow squash, chopped
- 1 cup of vegetable stock
- 2 tins of lentils, drained and rinsed
- 1 large red capsicum, diced
- 2 large zucchini, grated
- 100g snow peas, ends removed, chopped
- 1 cup frozen peas
- salt and pepper
- slivered almonds for garnish
- low-fat natural Chobani yogurt for serving
METHOD: Spray medium sized saucepan with oil and heat to medium. Cook onion and mushrooms until caramelised, stirring often. Stir in curry paste, cauliflower and squash and mix well, then add stock, cover and simmer for 5 minutes. Remove lid and add lentils, capsicum, zucchini, snow peas and frozen peas and mix well. Add salt and pepper to your liking and then cover and cook on low for a further 5 mins until all the vegetables are warmed through. Serve garnished with almonds and yogurt.
Makes 4 – 6 servings
OPTIONAL: add diced chicken breast or chicken mince to cook through with onions and mushrooms, for more protein content.