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)

beclam's picture

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

Really yummy, Meat and curry mad hubby loved it.

cathycreed's picture

This was really tasty! Followed the recipe exactly and the result was great! Highly recommended!

telfordskinz's picture

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

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

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

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

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

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

dawn1984's picture

can this be frozen?

veggiegourmet's picture

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

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

Amazing! Love making this!

jarrestr's picture

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

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

miffycat's picture

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

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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