Summer vegetable curry

Summer vegetable curry

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(81 ratings)

Prep: 10 mins Cook: 35 mins


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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  • 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



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

  • 1 aubergine, diced



    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



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

  • brown basmati rice and mango chutney, to serve


  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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Ceilidh Thomas's picture
Ceilidh Thomas
11th May, 2019
Followed recipe exact except 100ml less stock added (as advised in comments) Its not that tasty and looks very unappetizing. Its ok to eat but i would never go out of my way to cook it again or serve it anyone else. It is healthy though.
dave6376's picture
14th Aug, 2018
Easy and delicious. Made it exactly per the recipe and had no problems. I wonder if the people who complain about too much liquid have simmered the dish with the pan covered? I simmered it fairly briskly without a lid and the liquid reduced to just the right amount. The mango chutney is an essential component - as Chrissie H says it brings the dish alive.
25th Jan, 2018
I made this with butternut squash instead of aubergine and it looks and tastes very good! Like another reviewer I thought there was too much stock so I boiled some off. Word of warning - if you are making this for a vegetarian or vegan - many Thai Red Curry pastes you find in supermarkets contain FISH SAUCE or SHRIMP PASTE, so the resulting dish may not be truly vegetarian or vegan and may be unsuitable for those with a shellfish allergy.
Chrissie H
30th Sep, 2017
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.
11th Apr, 2017
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.
15th Dec, 2016
*correction 2tbsp
15th Dec, 2016
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.
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
10th Jun, 2016
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!
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.


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