Summer vegetable curry

Summer vegetable curry

  • Rating: 4 out of 5.81 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal207
fat7g
saturates4g
carbs28g
sugars12g
fibre7g
protein10g
low insalt0.49g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 4 out of 5.81 ratings
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