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.