• 1 brown onion
• 2 cloves of chopped garlic
• 2 tsp curry powder
• 400 g diced tomato (tinned or fresh)
• 3 c vegetable stock
• 300 g kumara, peeled and cut into cubes
• 300 g cauliflower, cut into florets
• 2 medium zucchini, cut into cubes
• 400 g tin or brown lentils

Fry the onion and garlic in a little oil in a large saucepan and then add in the curry powder and cook until fragrant.  Add the tomato and stock and bring to the boil.

Add in all the vegetables and simmer until tender.  Lastly add in the lentils and season with salt and pepper.

Serve with naan bread.

• 500 g tomatoes
• 1 kg pears
• 1 green pepper
• 1 c raisins
• 1 onion
• 1 tsp dry mustard
• 1 tsp ground ginger
• 1 tsp salt
• ¼ tsp chilli powder
• 1 c brown sugar
• 2 c vinegar

Prepare and chop the vegetables and place in a large pot with the raisins, spices, sugar and vinegar.  Bring to the boil, and then cook slowly for about an hour or until the mixture is thick and jam like. 

Pack and seal.  Makes about 4 medium size jars.