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