Summer vegetable curry

Summer vegetable curry

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(35 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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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?

veggiegourmet's picture
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My husband announced he wanted to make dinner the other night (he's not the most experienced cook) and I suggested he make this. It was absolutely delicious and he was very pleased with himself! We'll definitely be having this again.

number37's picture
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Delicious. Made double to freeze half and used a courgette instead of another aubergine (so 1 aubergine, 1 courgette), and frozen mixed carrots, peas and sweetcorn instead of just peas. Also didn't buy reduced fat cocounut milk because it costs more when all they've done is add more water. So I made full fat coconut milk from a block of coconut cream which costs half the price. Also, used 4 tablespoons of curry paste (because I made double that's the equivalent of using 2 in the original recipe) and it had a good heat level. Portions generous :) Great way to use up random veg!

karencap's picture

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

laurabartolo's picture
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Amazing! Love making this!

jarrestr's picture
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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.

pmilne's picture

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.

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

miffycat's picture
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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.

devonshire_dumpling's picture
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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.

gemmaljones's picture
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This is gorgeous.

melaniespiteri's picture

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.

stemichka's picture
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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.

shikitaa's picture

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.

shikitaa's picture

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.

kategater's picture
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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.

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

yum123's picture
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so simple and so tasty. highly recommend!

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