Vegie Curry | ACT Nutrition Support Service

Ingredients

• 2 garlic cloves
• 1 small piece of ginger (2cm cubed)
• 1 brown onion
• ½ butternut pumpkin
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon curry paste
• 1 x 400g can diced tomatoes, no added salt
• ¼ cup dried red lentils
• ½ cup water
• 1 x 375g can evaporated milk
• 2 cup frozen mixed vegetables