Method
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3 minutes or until onion softens. Add curry paste, curry leaves and ginger and cook, stirring, for 1 minute or until aromatic. Add tomatoes and water and bring to a simmer.
- Add combined lentils and cook, stirring occasionally, for 15 minutes or until lentils are almost tender. Add the pumpkin and cauliflower and cook, stirring occasionally, for a further 10 minutes or until pumpkin is tender. Add peas and yoghurt and stir to combine. Remove from heat. Taste and season with salt and pepper.
- Spoon curry among serving bowls and sprinkle with coriander. Serve with steamed rice and naan bread, if desired.
