Potato and Lentil Curry

Preparation: 10 minutes

Cooking: 30 minutes

Serves 4

1 tblspn oil

1 brown onion, sliced

1 tblspn red curry paste

1 tblspn wholegrain mustard

4 tomatoes, chopped

3 cups vegetable stock

1 ½ cups red lentils

3 Royal Blue potatoes, diced

1 small eggplant, diced

1 zucchini, sliced

280 g can light coconut cream

Steamed rice, to serve

Chopped fresh coriander, to garnish

Heat oil in a large frying pan. Cook onion until soft. Add curry paste and mustard. Cook for 1 minute. Add tomatoes, stock, lentils, potatoes, eggplant and zucchini. Simmer until vegetables are almost tender, about 20 minutes. Add coconut cream. Cook a further 5 minutes. Serve with steamed rice and garnish with fresh coriander.