This made for a quick n easy mid week dinner. Us girls had it as a main served over steamed basmati rice while the DH had his along side a grilled chicken breast.

• 1 tablespoon vegetable oil
  * 1 onion, finely chopped
  * 500 g pumpkin, peeled and chopped into 3cm pieces
  * 1 garlic clove, crushed
  * 2 teaspoons curry powder
  * 1 cup red lentils
  * 1 litre vegetable stock
  * 400 g can chickpeas, drained
  * 2 zucchini, cut into 3cm pieces
  * 2 cups cauliflower florets
  * salt and pepper
  * chopped fresh coriander, to garnish

Directions:

Heat oil in a saucepan; add onion, pumpkin, garlic and curry powder. Cook stirring for 3 minutes.
Add the lentils and stock, bring to the boil then reduce the heat and simmer for about 5 minutes or until the pumpkin is tender.
Add the chickpeas, zucchini and cauliflower and simmer a further 5 minutes or until the cauliflower is tender. Season with salt and pepper.
Serve garnished with fresh chopped coriander.