Cholesterol-friendly recipe for 4 people, takes only 35 mins; recipe has thai curry paste, vegetable stock, onion, aubergine, red lentil, coconut milk, yellow pepper, frozen pea, spinach and basmati rice.
Summer vegetable curry
Course: Cholesterol-friendly
Servings
4
servings
Prep time
10 mins
Ingredients
- Onion: 2 onions, chopped
- Vegetable Stock: 500ml low-sodium vegetable stock
- Aubergine: 1 aubergine, diced
- Red Lentil: 75g red lentil
- Frozen Pea: 140g frozen pea
- Yellow Pepper: 2 red or yellow peppers, deseeded and cut into wedges
- Basmati Rice: brown basmati rice and mango chutney, to serve
- Coconut Milk: 200ml can reduced-fat coconut milk
- Spinach: 100g bag baby spinach, roughly chopped
- Thai Curry Paste: 1-2 tbsp red Thai curry paste (depending on taste)
Directions
- 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.
- 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.
