Summer vegetable curry

Summer vegetable curry

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(57 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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Chrissie H
30th Sep, 2017
5.05
I've made this about four times over the last couple of months, I use about 3/4 of the stock quantity otherwise it's too wet. I have used various veg combinations, sweet corn in at the end with the peas is good, a courgette in with the aubergine works well. Couldn't get spinach today, but it was fine without it. Mango chutney really brings the whole dish alive. A firm favourite with my husband and me.
lenithac
11th Apr, 2017
5.05
Amazing dish, that turned out very tasty and my meat loving husband loved it too. We opted to eat it without rice and it was very good.
studentcook146
15th Dec, 2016
2.55
*correction 2tbsp
studentcook146
15th Dec, 2016
2.55
easy decent curry which you can add what you want to. I used 200ml of coconut milk powder, 350ml stock, carrot, pepper, 2btsp curry paste, 1/2 courgette, 100g spinach and found this served 2 with brown rice.
Twinklebum99
8th Aug, 2016
Absolutely love this recipe. Didn't have aubergine so used leek, courgette and runner beans. Looked so bright and fabulous. Will definitely make again
izzbubz
10th Jun, 2016
5.05
I've made this a couple of times following the recipe exactly and it is delicious- nice consistency, good flavour - can't really go wrong with curry paste and coconut milk!
catie74
24th May, 2016
I added some king prawns at the end. Was delicious and a hit with the whole family although the 6 year old wanted milk to drink with it.
Hules
10th Apr, 2015
1.3
I thought this looked like far too much stock but trusted the recipe because the comments were so positive. Wish I had gone with my instincts - I've added an extra tin of coconut milk and more curry paste and still tastes like cheap tinned vegetable soup. No Thai flavour at all. Really disappointing.
Violet-289
9th Jan, 2015
5.05
I really enjoy this curry, it has a lot of flavour. It's simple, quick and always turns out well. I only started cooking from recipes a few months ago, and this was one of my first successes and now one of my favourite meals.
emma-jane-finnegan
12th Oct, 2014
5.05
Absolutely delicious! Didn't have enough red thai curry past so added half red and half green- think I'd do this again! It was yummy! Served with cauliflower blitz instead of rice to make it even more healthy.

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Janetgl
8th Jan, 2017
Can this curry be frozen as it is or does it have to be adapted/
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