Summer vegetable curry

Summer vegetable curry

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(32 ratings)

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Cooking time

Prep: 10 mins Cook: 35 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
207
protein
10g
carbs
28g
fat
7g
saturates
4g
fibre
7g
sugar
12g
salt
0.49g

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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Method

  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. 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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Comments

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DS16's picture

This recipe was absolutely beautiful and so filling. Have been trying to stick to a lower fat diet recently but was struggling with small food portion sizes. This recipe sorted that out. It is very healthy as well with such a variety of vegetables. Will definitely make this again and it will become a regular, top 5, healthy recipe for me.

chippy45's picture

Very easy and very tasty mmm

allielovetocook's picture

This was deeeeelicious! I just made a slight adjustment to the recipe above - adding one chopped courgette and a teaspoon of dried chilli flakes (as well as the 2 tbspn of Thai Red Curry Paste). This was perfect for us and a definite winner for myself, my husband and our 15 year old. Hubby even said he liked it so much he'd eat it again the following night! The Mango Chutney goes really well with it.
I didn't serve with Rice - instead I grated a raw Cauliflower into a dish that I then covered and microwaved for 6 mins before adding a touch of salt and black pepper. It LOOKED like rice but didn't have the calories. Yum!

andreamferns's picture
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Great Curry....super size portions

PotN88's picture
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Absolutely delicious, and perfect for my brother who doesn't eat much vegetables but loves Thai curries! Will definitely make again!

knottiman's picture

I really enjoyed this recipe, I added salt and more coconut milk. Will make it again.

fmcroberts's picture
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Surprisingly nice considering how healthy it is! It doesn't smell particularly appetising while it's cooking, but the final product tastes great. I have made it a few times and use full fat coconut milk. It can be difficult to get a 200ml can and on one occasion I chucked in a full 400ml can without thinking, so just added a good handful more lentils to thicken it up, and it was fine. I thought this didn't smell very nice

bethie769's picture
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easy & delicious !

catchtobin's picture
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Lovely recipe. The only adjustment I made was to double the amount of coconut milk as i added more veg. Will definitely make this again. Healthy and tasty.

beclam's picture
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Nice filling veg curry, not very hot but i think that was down to the curry paste and not the recipe. Will try it again with a better paste!

hermionehg's picture
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Really yummy, Meat and curry mad hubby loved it.

cathycreed's picture
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This was really tasty! Followed the recipe exactly and the result was great! Highly recommended!

telfordskinz's picture
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Really enjoyed this one. There was half a courgette in the bottom of the fridge, so added that and used full fat coconut milk because that was in the cupboard. I would consider using almost any vegetable in this dish.

ruthpatricia's picture
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Forgot to say , I only used 1 aubergine as I'd added the beans and courgette, just to even out the veg ratio.

ruthpatricia's picture
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A lovely way to get your 5-a-day, I doubled the recipe and cooked 350g of chicken (diced) in a little olive oil and added that when adding peppers etc. Also added some green beans and a diced courgette. Will freeze what's left in zipped freezer bags.

vegan-nat's picture

I haven't made this yet, but when using half fat coconut milk I always stir in a teaspoon of cornflour to thicken it up.

libby17's picture
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Great recipe! Very easy to make - used butternut squash instead of aubergine and added half a tin of chick peas (left over from red lentil, chick pea & chilli soup which was yummy too!) Used frozen spinach which I always have in the freezer. We didn't have rice but just had a big bowl of curry with naan bread & mango chutney. Will be making it again. Next time I'll try adding sweet potato.

amandapepper's picture
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Easy and tasty though my family said it would be better with some meat in it. I will be making it again

brieandgrape's picture
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absolutly delish!!! one of my fav's.

dawn1984's picture

can this be frozen?

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