1. Place oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger and curry paste and cook for 30 seconds.
2. Add stock and tomatoes and bring to the boil. Add capsicum, lentils, cauliflower and corn. Reduce heat and simmer, covered, for 25-30 minutes or until cauliflower is tender. Add the chickpeas, stirring to heat through.
3. Lightly spray pappadums with oil. Place 6 at a time on paper towels, then microwave on high for 40-50 seconds.
4. Combine yogurt and mint. Divide steamed rice among serving bowls, then top with curry and a dollop of minted yogurt. Serve curry with pappadums on the side.
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