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Summer vegetable curry

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

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 207
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 12
  • Protein 10
  • Fat 7
  • Fibre 7
  • Salt 0.49

Nutrition per serving

  • Calories 207
  • Carbohydrates 28
  • Saturated Fat 4
  • Sugar 12
  • Protein 10
  • Fat 7
  • Fibre 7
  • Salt 0.49

Ingredients

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