This recipe makes a thick, hearty and filling vegetarian curry that is quick & easy to prepare. Have dinner on the table in 20 minutes.

Ingredients

• 500 g butternut, cubed and steamed
• 1 x 400 g can Rhodes Quality Indian Style Tomato
• 1 x 400 g can Rhodes Quality Mixed Vegetables in Curry Sauce
• 1 x 400 g can Rhodes Quality Chickpeas, drained and rinsed
• 1 x 400 g can lentils, drained and rinsed
• 1 x 165 ml can coconut milk
• handful of coriander leaves, chopped

Method

1. Steam or boil the butternut until tender.
2. Mix the Rhodes Quality Indian Style Tomato, Rhodes Quality Mixed Vegetables in Curry Sauce, Rhodes Quality Chickpeas and lentils together in a large saucepan.
3. Bring the curry up to heat and then simmer for 10 minutes.
4. Add the cooked butternut.
5. Stir in the coconut milk and the chopped coriander.
6. Heat through and serve over rice.