Please note that the ingredient quantities have been ‘fudged', especially in the spices department, as I rarely measure. Just be creative!

Ingredients

• 3 roughly chopped potatoes
• 2 carrots cut into rounds
• 1/2 cup diced sweet potatoes
• 1 cup sliced green beans
• 1/8 to 1/4 cup of olive oil
• 1 tsp to 1 Tbsp of various dried spices (suggestions: white pepper, black pepper, turmeric, paprika, cumin and coriander)
• 4 Tbsp parsley
• 2 tsp crushed garlic
• 1/2 cup of sliced mushrooms
• 2 x 400 gram cans of Nova organic lentils
• 1 x 400 gram can of Ardmona diced tomatoes
• 6 sliced grape tomatoes

 Method

1. Steam the potatoes, carrots, sweet potatoes and green beans for approximately 15 to 25 minutes or until just tender.
2. Sauté the dried spices and parsley in the olive oil for about a minute.
3. Add the mushrooms and sauté until soft and then add the garlic last to prevent it from burning.
4. Add the steamed veggies to the pan (I use a wok).
5. Drain and rinse the lentils before adding them to the mixture, which should be quite fragrant and lovely already.
6. Add the entire can of diced tomatoes (with about half a can of water) along with the fresh tomatoes for a bit of extra tartness and ‘life'.
7. Mix well, cover and simmer on low to medium heat.
8. While your curry tantalises you with the delicious scent, put your rice on. I use basmati (1 cup of rice to 1 ½ cups of water) and cook it in the microwave, but you can feel free to use a rice cooker or the stove top. By the time the rice cooks, in approximately 10 minutes, your veggie and lentil curry should be ready to serve!
9. Enjoy and please do email me (renee@risingstardesigns.com.au) to let me know how you went. A photo would be great too!