Summer vegetable curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1-2 tbsp red Thai curry paste(depending on taste)
- 500ml low-sodium vegetable stock
- 2 onionschopped
- 1 auberginediced
- 75g red lentil
- 200ml can reduced-fat coconut milk
- 2 red or yellow peppersdeseeded and cut into wedges
- 140g frozen pea
- 100g bag baby spinachroughly chopped
- brown basmati riceand mango chutney, to serve
Nutrition: per serving
- kcal207
- fat7g
- saturates4g
- carbs28g
- sugars12g
- fibre7g
- protein10g
- salt0.49glow
Method
step 1
Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins – add a little more stock if starting to stick.
step 2
Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.
