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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knottiman
11th Feb, 2013
I really enjoyed this recipe, I added salt and more coconut milk. Will make it again.
fmcroberts
1st Nov, 2012
5.05
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
9th Oct, 2012
5.05
easy & delicious !
catchtobin
23rd Sep, 2012
4.05
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.
beclam
2nd Sep, 2012
4.05
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
24th Aug, 2012
5.05
Really yummy, Meat and curry mad hubby loved it.
cathycreed
4th Aug, 2012
4.05
This was really tasty! Followed the recipe exactly and the result was great! Highly recommended!
telfordskinz
9th Jul, 2012
5.05
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
5th Jul, 2012
5.05
Forgot to say , I only used 1 aubergine as I'd added the beans and courgette, just to even out the veg ratio.
ruthpatricia
5th Jul, 2012
5.05
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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