Summer vegetable curry

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• Jennie

  06 April 2012

  Jennie rated and commented on this recipe

  

  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!

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• Karen

  15 April 2012

  Karen rated and commented on this recipe

  

  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.

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• dawn

  20 April 2012

  dawn commented on this recipe

  can this be frozen?

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• camemberit

  25 April 2012

  camemberit rated and commented on this recipe

  

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

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• Amanda

  07 May 2012

  Amanda rated and commented on this recipe

  

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

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• Stephen

  23 June 2012

  Stephen rated this recipe

  

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• mmow

  29 June 2012

  mmow rated and commented on this recipe

  

  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.

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• VeganNat

  04 July 2012

  VeganNat commented on this recipe

  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.

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• Pat

  05 July 2012

  Pat rated and commented on this recipe

  

  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.

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• Pat

  05 July 2012

  Pat commented on this recipe

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

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• foodforphil

  09 July 2012

  foodforphil rated and commented on this recipe

  

  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.

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• Cathy

  04 August 2012

  Cathy rated and commented on this recipe

  

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

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• mini80

  24 August 2012

  mini80 rated and commented on this recipe

  

  Really yummy, Meat and curry mad hubby loved it.

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• Beclam

  02 September 2012

  Beclam rated and commented on this recipe

  

  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!

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• catch

  23 September 2012

  catch rated and commented on this recipe

  

  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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• Beth769

  09 October 2012

  Beth769 rated and commented on this recipe

  

  easy & delicious !

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• Bex

  15 October 2012

  Bex rated this recipe

  

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• Fiona

  01 November 2012

  Fiona rated and commented on this recipe

  

  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

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• Irene

  11 February 2013

  Irene commented on this recipe

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

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• PotN

  13 February 2013

  PotN rated and commented on this recipe

  

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

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 35 mins

Vegetarian, Low-fat, Super healthy

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

PER SERVING

207 kcalories, protein 10g, carbohydrate 28g, fat 7 g, saturated fat 4g, fibre 7g, sugar 12g, salt 0.49 g

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