Summer vegetable curry - Good Food Middle East
Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.
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
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