Lentil & veggie curry

1 x brown onion, diced

2 x garlic cloves, crushed

1 tablespoon grated ginger

1 tablespoon coriander stalks, finely chopped

1 cup red lentils, rinsed

2 teaspoons curry powder (for a mild curry)

1 teaspoon turmeric

1 sweet potato, cut into 2cm chunks

1 cup pumpkin, cut into 2cm chunks

1 cup cauliflower cut into 2cm chunks

1 cup frozen peas

3 cups broth

1 x can coconut milk

To serve: rice/quinoa, yoghurt, lime juice, coriander, chilli

Heat a pot on medium heat. Add a drizzle of extra virgin olive oil and then add the onion and cook for 1-2minutes. Add the garlic, ginger and coriander stalks and cook for another 1-2 minutes. Next add the lentils, curry powder and turmeric. Stir for 30 seconds and then add the veggies followed by the broth and coconut milk. Turn the heat to low and let simmer for 20-30minutes or until the veggies are tender.
Serve with your choice of rice/quinoa and top with yoghurt, lime juice, coriander and chilli.