Yields4 Servings
CategoryDifficultyBeginnerPrep Time10 minsCook Time35 minsTotal Time45 mins
 2 tbsp Red Thai Curry Paste
 500 ml Vegetable Stock
 2 Onions (chopped)
 1 Aubergine (diced)
 75 g Red Lentils
 200 ml Coconut Milk
 2 Yellow Peppers (thinly sliced)
 140 g Frozen Peas
 100 g Baby Spinach
 Add Rice to serve
1

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.

2

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.

Nutrition Facts

Serving Size 1

Servings 4


Amount Per Serving
Calories 207
% Daily Value *
Total Fat 7g11%
Saturated Fat 4g20%
Sodium 490mg21%
Total Carbohydrate 28g10%
Dietary Fiber 7g29%
Sugars 12g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 2 tbsp Red Thai Curry Paste
 500 ml Vegetable Stock
 2 Onions (chopped)
 1 Aubergine (diced)
 75 g Red Lentils
 200 ml Coconut Milk
 2 Yellow Peppers (thinly sliced)
 140 g Frozen Peas
 100 g Baby Spinach
 Add Rice to serve

Directions

1

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.

2

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.

Vegetable Curry