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Summer vegetable curry

Summer vegetable curry

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A star rating of 4.3 out of 5.85 ratingsRate
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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

  • 1-2 tbsp red Thai curry paste (depending on taste)
  • 500ml low-sodium vegetable stock
  • 2 onions , chopped
  • 1 aubergine , diced
  • 75g red lentil
  • 200ml can reduced-fat coconut milk
  • 2 red or yellow peppers , deseeded and cut into wedges
  • 140g frozen pea
  • 100g bag baby spinach , roughly chopped
  • brown basmati rice and mango chutney, to serve

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

Recipe from Good Food magazine, August 2011

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Overall rating

A star rating of 4.3 out of 5.85 ratings
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