SUMMER VEGETABLE CURRY

Summer vegetable curry image

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

Provided by Good Food team

Time 45m

Number Of Ingredients 10

Previous Next

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

Steps:

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.
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.

Nutrition Facts : Calories 207 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium