Summer season vegetable curry  Summer season vegetable curry 1127 summer season vegetable curry

Summer season vegetable curry

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recipe image  Summer season vegetable curry ac45c777b0dfec2f597b2291619cfbfb


  • 1-2 tbsp red Thai curry paste (reckoning on style)
  • 500ml low-sodium vegetable stock
  • 2 onions, chopped
  • 1 aubergine, diced
  • 75g red lentil
  • 200ml can lowered-full coconut milk
  • 2 red or yellow peppers, deseeded and nick into wedges
  • 140g frozen pea
  • 100g receive tiny one spinach, roughly chopped
  • brown basmati rice and mango chutney, to encourage


  • STEP 1

    Heat the curry paste in a huge non-stick saucepan with a splash of the stock. Add the onions and fry for five mins till beginning to melt. Mosey in the aubergine and cook for a additional 5 mins – add a tiny more stock if beginning to stick.

  • STEP 2

    Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or till the lentils are cushy. Add the peppers and cook for five-10 mins more. Mosey thru the peas and spinach and cook till spinach has perfect wilted. Aid the curry with rice and mango chutney.

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