Pumpkin, cauliflower and lentil curry

1 tablespoon olive oil
1 brown onion, finely chopped
3 tablespoons mild curry paste
1 tablespoon finely grated ginger
300g can diced tomatoes
1 1/2 cups (375ml) water or vegetable stock
1/2 cup (105g) brown lentils, rinsed
1/2 cup (115g) red lentils, rinsed
600g butternut pumpkin, seeded, peeled, cut into cubes
1/2 (about 600g) cauliflower, cut into florets
1 cup (150g) frozen peas
1/4 cup (60ml) cream
Coriander leaves, to serve
White Rice, to serve
1. Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 3 minutes or until onion softens. Add curry paste, curry leaves and ginger and cook, stirring, for 1 minute or until aromatic. Add tomatoes and water and bring to a simmer.
2. Add combined lentils and cook, stirring occasionally, for 15 minutes or until lentils are almost tender. Add the pumpkin and cauliflower and cook, stirring occasionally, for a further 10 minutes or until pumpkin is tender. Add peas and cream and stir to combine. Remove from heat. Taste and season with salt and pepper.
3. Spoon curry among serving bowls and sprinkle with coriander. Serve with steamed rice and naan bread, if desired.

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