Hot And Tasty Veggie Curry

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 teaspoon oil
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• 283 g vindaloo curry paste
• 500 ml water
• 1 medium sweet potato, diced
• 1 (400 g) can chickpeas, rinsed and drained
• 1 (400 g) can brown lentils, rinsed and drained
• 1 (400 g) can kidney beans, rinsed and drained
• 200 g peas, frozen
• 2 (400 g) cans chopped tomatoes
• 3 cups cooked brown rice
• 2 tablespoons plain yogurt

Recipe

• 1 in a large saucepan fry the chopped onion and garlic until soft.
• 2 add the curry paste and fry for 2 minutes.
• 3 add the sweet potato (and any other vegies you desire), chickpeas, lentils, kidney beans, peas and tomatoes.
• 4 simmer for approximately 20-30 minutes or until the sweet potato is soft, adding water 1/2 cup at a time to the consistency you desire.
• 5 serve on the brown rice with a dollop of yoghurt on top.