Summer vegetable curry

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• NettyRice

  09 July 2011

  NettyRice rated and commented on this recipe

  

  Amazing! Really nice and tasty and the portions were huge! Well recommended.

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• JoW

  16 July 2011

  JoW rated this recipe

  

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• Annerieke

  16 July 2011

  Annerieke commented on this recipe

  Just made fresh mango chutney will LOVE the combi I think!! Making it now :)

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• geranium

  16 July 2011

  geranium rated this recipe

  

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• yum123

  16 July 2011

  yum123 rated and commented on this recipe

  

  so simple and so tasty. highly recommend!

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• epicurist

  17 July 2011

  epicurist rated and commented on this recipe

  

  I felt that this recipe needed more salt and would have benefited from being richer. Perhaps a higher coconut milk to stock ratio?

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• KittyFliip

  19 July 2011

  KittyFliip rated and commented on this recipe

  

  Absolutely, delicious! My husband even liked it despite it containing no meat. I did use full-fat coconut milk as I couldn't find any half-fat at my local supermarket.

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• kag

  21 July 2011

  kag commented on this recipe

  It was delicious! I usually do not like very spicy food and maybe should have put 1 not 2 spoons of curry paste but it was great anyway.

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• kag

  21 July 2011

  kag commented on this recipe

  It was delicious! I usually do not like very spicy food and maybe should have put 1 not 2 spoons of curry paste but it was great anyway.

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• Sarlizelle

  25 July 2011

  Sarlizelle rated and commented on this recipe

  

  This was yummy ! I didn't have spinach leaves or mango chutney and only had green Thai paste and normal coconut milk in my cupboard, but was delighted with the result. Shall try the above recipe another time maybe, but will definitely remake my version again.

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• Melanie

  26 July 2011

  Melanie commented on this recipe

  truly yummy...i had a small courgette & added it to the rest of the veggies. A great way to use up what's left in the veg container. Made it with green Thai paste as well as that what I had in the cupboard. Will definitely do again.

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• Gemma

  29 July 2011

  Gemma rated and commented on this recipe

  

  This is gorgeous.

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• Chantel

  31 July 2011

  Chantel rated this recipe

  

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• Devonshire Dumpling

  04 August 2011

  Devonshire Dumpling rated and commented on this recipe

  

  Excellent recipe. I (like others) adapted it to what I had available - tikka masala paste insead of Thai curry paste; didn't have any spinach, but did add carrots, courgettes and cauliflower, which needed using up. As Melanie (above) said - a great way to use up what's left in the veg container. My husband loved it even more than me - especially with the lentils, which added a "thickness" often missing in veg curries.

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• Moose

  04 August 2011

  Moose rated and commented on this recipe

  

  As the website was down (again!) this evening, I had to remember the recipe as best I could. Forgot the peas &, complete oversight, the coconut milk! Still tasted amazing. Would definitely make again.

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• Beth

  08 August 2011

  Beth rated and commented on this recipe

  

  This was quite nice but not the most interesting dish I've made...

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• Philip

  12 August 2011

  Philip commented on this recipe

  Tasty, simple receipe. We tried aubergine the first time then tried butternut squash - even better. Recommend a good quality red thai curry paste - dont use supermarket own brands.

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• liz52

  10 March 2012

  liz52 rated and commented on this recipe

  

  Have made this three times now. Yesterday for the first time I used half fat coconut milk and was forced to serve the result as a soup! People still enjoyed it though. As a veg. curry I would only use full cream coconut milk. Added beans as well as other veg. Will be making this agin as it is very easy and tasty.

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• Laura Bartolo

  26 March 2012

  Laura Bartolo rated and commented on this recipe

  

  Amazing! Love making this!

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• KarenC

  01 April 2012

  KarenC commented on this recipe

  Delicious! made this for tea today and love it. Lovely and creamy. Will make this again

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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 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

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

207 kcalories, protein 10g, carbohydrate 28g, fat 7 g, saturated fat 4g, fibre 7g, sugar 12g, salt 0.49 g

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