A delicious and hearty lentil and vegetable curry, perfect for a comforting meal.
Heat some oil in a saucepan over medium heat.
Using a neutral oil like canola or vegetable oil works best for this recipe.
Add the onion, pumpkin, and garlic to the saucepan and sauté until the onion is translucent.
Stir frequently to prevent the garlic from burning.
Stir in the curry powder and cook for an additional minute to release its aroma.
Cooking the spices briefly enhances their flavor.
Add the lentils and enough water or stock to cover the ingredients. Bring to a boil, then reduce the heat and simmer until the pumpkin is tender.
Stir occasionally to prevent the lentils from sticking to the bottom.
Add the chickpeas, zucchini, and cauliflower to the saucepan. Simmer until the cauliflower is tender.
Cut the vegetables into similar sizes for even cooking.
Season the curry with salt and pepper to taste.
Taste the curry before seasoning to avoid over-salting.
Serve the curry in bowls and garnish with fresh chopped coriander.
For an extra touch, add a dollop of yogurt or a sprinkle of chili flakes.
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