Summer vegetable curry

Ingredients1-2 tbsp red Thai curry paste (depending on taste)500ml low-sodium vegetable stock2 onions , chopped1 aubergine , diced75g red lentil200ml can reduced-fat coconut milk2 red or yellow peppers , deseeded and cut into wedges140g frozen pea100g bag baby spinach , roughly choppedbrown basmati rice and mango chutney, to serveMethodSTEP 1Heat the curry paste in a…

Summer vegetable curry

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Ingredients

  • 1-2 tbsp red Thai curry paste (depending on taste)
  • 500ml low-sodium vegetable stock
  • 2 onions , chopped
  • 1 aubergine , diced
  • 75g red lentil
  • 200ml can reduced-fat coconut milk
  • 2 red or yellow peppers , deseeded and cut into wedges
  • 140g frozen pea
  • 100g bag baby spinach , roughly chopped
  • brown basmati rice and mango chutney, to serve

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.

Recipe from Good Food magazine, August 2011

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