Summer vegetable curry

Summer vegetable curry

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(58 ratings)

Prep: 10 mins Cook: 35 mins

Easy

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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Ingredients

  • 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 onions, chopped
    Onion

    Onion

    un-yun

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

  • 1 aubergine, diced
    Aubergine

    Aubergine

    oh-ber-geen

    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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 2 red or yellow peppers, deseeded and cut into wedges
  • 140g frozen pea
  • 100g bag baby spinach, roughly chopped
    Spinach

    Spinach

    spin-atch

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

  • brown basmati rice and mango chutney, to serve

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.

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Comments, questions and tips

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rachelemmalouise
10th Sep, 2014
5.05
This is the best curry I have ever made. It is really tasty and makes a lot, enough to feed 6.
bethanswift2
23rd Aug, 2014
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
29th Jul, 2014
Hmmm! This recipe is delicious as it is and doesn't need any tweaking at all.
annroe
11th Jul, 2014
5.05
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
25th Apr, 2014
5.05
Easy, tasty, not too spicy and very customisable. I loved it!
DS16's picture
DS16
8th Feb, 2014
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
23rd Jan, 2014
Very easy and very tasty mmm
allielovetocook
8th Jul, 2013
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
25th Mar, 2013
5.05
Great Curry....super size portions
PotN88's picture
PotN88
13th Feb, 2013
5.05
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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