Vegetable & Lentil Curry

2 teaspoons oil (coconut would work well!)
1 medium red onion, cut into wedges
1 garlic clove, crushed
2 tablespoons curry paste of your choosing
1 medium red capsicum, cut into 3cm pieces
300g cauliflower, cut into small florets
150g button mushrooms, quartered
2 baby eggplant, sliced
415g tin crushed tomatoes
1 cup veggie stock
150g green beans, trimmed
300g cooked lentils (or a 400g tin of brown lentils, drained & rinsed)

Fresh coriander leaves, plain yoghurt and steamed rice, to serve

Method Heat oil in a saucepan. Add onion and garlic. Cook, stirring, until tender. Add curry paste. Cook, stirring, for about a minute. Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock. Bring to the boil. Reduce heat to medium. Simmer, covered, for 10 to 12 minutes or until vegetables are tender. Add beans and lentils. Cook for 3 minutes or until beans are tender and lentils heated through. Serve with coriander, yoghurt, rice.