Though I'm not sure if this really qualifies as a curry I wasn't sure what else to call it!

Ingredients (serves 3-4):

Lentils (1 and 1/2 cans)
Medium-sized zucchini (2)
Tomatoes (3)
Onions (2 - 2 1/2 small, one large)
Salt
Pepper
Tumeric
Curry powder
Corriander
Olive oil

Step 1: Preparation

Chop up the onion into small cubesChop up tomatoes into small cubes (view photo)

Chop up the zucchini into small-ish pieces (view photo for a better idea)

Chop up the coriander (you can use as much as you like, I personally use one great big handful because I love the stuff!)

Step 2: Cooking

Cooking:

Put a bit of olive oil into a pot (covering the bottom) and then throw in your onions on medium heat

Let the onions simmer in the olive oil for a little bit and add in some salt and pepper (a good pinch of each will do)

Once the onions have been simmering for a bit (I'd say about 4 minutes, though it depends, make sure they're not burning though!) throw in your zucchini, add in some more salt and pepper (to taste), mix well and then place the lid on the pot. Keep the heat on medium.

Stir the zucchini-onion mix every 2-3 minutes and place the lid back on.

One the zucchini has cooked (just test it - this depends entirely on how well-done you like it!) throw in the tomatoes and stir well

At this point, add in about two teaspoons of tumeric and three-four teaspoons of curry powder (depending on whether you want a stronger curry taste, feel free to add more!)

Add in the canned lentils at this point as well as your chopped up coriander - stir well.

Let it simmer for about 1-2 minutes so the lentils are nice and hot and all the flavors have seeped in.

And - you're done!