During summer, most of us prefer fresh, light dishes over more substantial and heavy meals. Because when the temperature rises, a very filling dish can be ‘fatal’ for the rest of your day. So it’s always a good idea to update your cookbook for the warmer season.
To help you we have come up with this summer veggie curry, so if you have grown a bit tired of your old chicken curry and fancy a change for the summer, why not try our recipe? Lighter than a chicken curry and just as good, this healthy vegetable curry recipe is also perfect for vegetarians and weight watchers (actual people not the brand).
Summer Vegetable Curry
Ingredients (serve 4)
- 1-2 tbsp red Thai curry paste (depending on taste)
- 500ml low-salt vegetable stock
- 2 onions, chopped
- 1 aubergine, diced
- 75g red lentils
- 200ml can reduced-fat coconut milk
- 2 red or yellow peppers, deseeded and cut into wedges
- 140g frozen peas
- 100g bag baby spinach, roughly chopped
- Brown basmati rice and mango chutney, to serve
Method 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 they start 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. 3. Serve the curry with rice and mango chutney Enjoy!