Name: Summer vegetable curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Indian
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

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Summer vegetable curry

Summer vegetable curry

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 35 mins

A star rating of 4.3 out of 5.89 ratingsRate

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Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish

Freezable

Healthy

Vegetarian

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Easy mango chutney naan breads

A star rating of 4.6 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal207
fat7g
saturates4g
carbs28g
sugars12g
fibre7g
protein10g
salt0.49g

low

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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A star rating of 4.3 out of 5.89 ratings

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