Summer Vegetable Curry
This vibrant and aromatic red Thai curry is a hearty and flavorful dish that is both comforting and satisfying. It boasts a fragrant mix of red curry paste, creamy coconut milk, tender red lentils, and a colorful array of vegetables, including aubergine, peppers, peas, and spinach. Served with fluffy brown basmati rice and a dollop of sweet mango chutney, this curry is a delightful treat for your taste buds.
— Constant Cookbook
Ingredients
- 1-2 tbsp red Thai curry paste (depending on taste)
- 500ml low-sodium vegetable stock
- 2 onions , chopped
- 1 aubergine , diced
- 75g red lentils
- 200ml can reduced-fat coconut milk
- 2 red or yellow peppers , deseeded and cut into wedges
- 140g frozen peas
- 100g bag baby spinach , roughly chopped
- brown basmati rice and mango chutney, to serve
Instructions
- 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.
Cook Time
35M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 207 calories
- Fat Content: 7 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Sugar Content: 12 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 10 grams protein
- Sodium Content: 0.49 milligram of sodium
Comments
No comments found.