Step 1 Preheat oven to 180°C. Steam sweet potato and pumpkin until soft (about 10–15 minutes). Transfer to a bowl, add 1 tablespoon oil, then mash. Set aside and keep warm.
Step 2 Add remaining oil to a large saucepan placed over medium-high heat. Add onion, curry powder and turmeric. Cook for 3–4 minutes, until soft. Add bay leaf and mince; cook until just browned.
Step 3 Add beans, peas, corn, carrot, broccoli, zucchini and cauliflower. Lightly sauté for 5 minutes. Add tinned tomatoes and bring to a simmer. Stir through lentils and simmer until warmed through.
Step 4 Transfer mixture to a large casserole dish and top with mash. Bake for 30–40 minutes.
Recipe adapted from Bridging Foods by Sally Scott and Nicole Sjardin, published by Fremantle Press.