System
- 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
System
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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.
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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.