Summer vegetable curry

• 1-2 tbsp red Thai curry paste tbsp

  (depending on taste)

• low-sodium vegetable stock↗500ml ml
• onions↗2

  chopped

• aubergine↗1

  diced

• red lentil↗75g g
• can reduced-fat coconut milk↗200ml ml
• red or yellow peppers2

  deseeded and cut into wedges

• frozen pea↗140g g
• bag baby spinach↗100g g

  roughly chopped

• brown basmati rice↗

  and mango chutney, to serve

Step-by-step instructions

1. 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.

2. 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.