This one is a family favourite I adapted years ago from a Delicious magazine of mothers. I often make double and give one or freeze one.The quantity of ingredients are very loose and will depend much on personal preference.

about 2 tbsp olive oil
1 onion, diced
2-3 cloves garlic, diced
about 1 Tbsp of finely grated fresh ginger
curry powder to taste (I use about half Tbsp)
1 -2 kumara, grated
1 potato, grated
1-2 carrots grated
1/4-1/2 pumpkin, skinned and chopped into small pieces when in season
1 1/2 cups red lentils
1 box (1 L) of Real chicken stock or equivalent and extra stock/water
2 Tbsp tomato paste
1 tin chopped tomatoes ( I use Watties Indian style for an extra taste)
 2 by leaves
Salt to taste

Saute onion, garlic and ginger in oil until transparent. Add curry powder and fry further minute or two until flavours are released. Add grated/chopped vegetables. Stir over heat briefly. Add all remaining ingredients. Bring to the boil. Turn heat to low and cook about 45 mins or until vegetables are fully cooked and lentils have softened. Salt to taste.
I sometimes also add some chopped spinach to give it a bit of green, much to my childrens disappointment!
Serve with coconut brown rice made by absorption method substitute 1/2 water quantity with coconut milk with ratio 2:1 liquid:rice eg., for 1 cup of rice cook with 1 cup of water and 1 cup of coconut milk, bring to boil, reduce heat to low. Cook til all liquid has absorbed, about 45 mins for brown. 
Also lovely with naan bread.