Summer vegetable curry

Summer vegetable curry

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(49 ratings)

Prep: 10 mins Cook: 35 mins


Serves 4
Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal207
  • fat7g
  • saturates4g
  • carbs28g
  • sugars12g
  • fibre7g
  • protein10g
  • salt0.49g
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  • 1-2 tbsp red Thai curry paste (depending on taste)
    Thai curry paste

    Thai curry paste

    Many Thai and Thai-inspired dishes start with a highly flavoured paste. These are made from a…

  • 500ml low-sodium vegetable stock
  • 2 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 aubergine, diced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 75g red lentil
  • 200ml can reduced-fat coconut milk
  • 2 red or yellow peppers, deseeded and cut into wedges
  • 140g frozen pea
  • 100g bag baby spinach, roughly chopped



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • brown basmati rice and mango chutney, to serve


  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.

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Comments (50)

lurvlyloz's picture

Absolutely love this recipe. Didn't have aubergine so used leek, courgette and runner beans. Looked so bright and fabulous. Will definitely make again

izzbubz's picture

I've made this a couple of times following the recipe exactly and it is delicious- nice consistency, good flavour - can't really go wrong with curry paste and coconut milk!

catie74's picture

I added some king prawns at the end. Was delicious and a hit with the whole family although the 6 year old wanted milk to drink with it.

Hules's picture

I thought this looked like far too much stock but trusted the recipe because the comments were so positive. Wish I had gone with my instincts - I've added an extra tin of coconut milk and more curry paste and still tastes like cheap tinned vegetable soup. No Thai flavour at all. Really disappointing.

Violet-289's picture

I really enjoy this curry, it has a lot of flavour. It's simple, quick and always turns out well. I only started cooking from recipes a few months ago, and this was one of my first successes and now one of my favourite meals.

emma-jane-finnegan's picture

Absolutely delicious! Didn't have enough red thai curry past so added half red and half green- think I'd do this again! It was yummy! Served with cauliflower blitz instead of rice to make it even more healthy.

rachelemmalouise's picture

This is the best curry I have ever made. It is really tasty and makes a lot, enough to feed 6.

bethanswift2's picture

Not usually a big fan of curry but really enjoyed this! Made several times now often alternating the curry paste for a different taste

Annie17's picture

Hmmm! This recipe is delicious as it is and doesn't need any tweaking at all.

annroe's picture

I made this for my son and daughter in law ( she is a professional vegetarian chef!) They said it was delicious and I can make it again anytime !

GwenKat's picture

Easy, tasty, not too spicy and very customisable. I loved it!

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

Great Curry....super size portions

PotN88's picture

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

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

easy & delicious !

catchtobin's picture

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.


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