INGREDIENTS

1 tablespoon olive oil

1 medium brown onion, finely chopped

500g cauliflower, cut into florets

400g butternut pumpkin, peeled and cut into 1 cm cubes

1 teaspoon ground tumeric

1/2 teaspoon ground coriander seeds

4 sprigs fresh thyme, stalk removed

1 cup red lentils, rinsed

3 teaspoons vegetable stock powder

400g can chopped tomatoes

1 cup frozen baby peas

4 cups hot water

Salt and black pepper to taste

Steamed rice, to serve

METHOD

Heat oil in a non-stick pot, add onion and cook until soft. Add cauliflower, pumpkin, tumeric, coriander and thyme, cook for 5 minutes.

Add the remaining ingredients, cover pot and cook for 15 minutes or until vegetables are tender, stirring occasionally.

Serve with steamed rice

OPTION: Serve with a spoonful of Greek yoghurt