- Cook Time: 10 mins
- Serving: 4 Persons
Nutrition facts (per portion)
- Calories: 207
- Carbohydrate Content: 28g
- Fat Content: 7g
- Fiber Content: 7g
- Protein Content: 10g
- Saturated Fat Content: 4g
- Sodium Content: 0.49g
- Sugar Content: 12g
Summer vegetable curry Recipe
Summer vegetable curry is a Cholesterol-friendly recipe for 4 people, takes only 35 mins; recipe has thai curry paste, vegetable stock and onion.
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)
Instructions
- 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.