Summer vegetable curry recipe | Good Food

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