Indian Vegetable Curry

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2 teaspoon(s) canola oil

1 medium brown onion, chopped

2 clove(s) garlic, crushed

1 tablespoon(s) fresh ginger, grated

1/3 cup(s) (100g) mild Indian curry paste

3 cup(s) (750ml) vegetable stock

400 grams can diced tomato

1 medium red capsicum, cut into 3 cm pieces

2/3 cup(s) (130g) red lentils, rinsed and drained

600 gram cauliflower, cut into florets

1 cup(s) frozen corn kernels

400 gram can of chickpeas, rinsed and drained

12 mini pappadums

200 gram tub of low fat natural yogurt

2 tablespoon(s) finely chopped fresh mint leaves

2 cup(s) (350g) steamed basmati rice to serve

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