Recipe: Vegetable Curry

ENJOY A TAKEAWAY THE HEALTHY WAY! Vegetable Curry

You don’t need to give up your curry nights just yet; stay on track with your healthy eating plan with this low-fat, vegetarian dish

Preparation time: 10 minutes Cooking time: 35 minutes Serves: 4 Nutrition: 207kcal per serving

This recipe, and more, can be found at www.bbcgoodfood.com/recipes/1507675/summer-vegetable-curry

INGREDIENTS

1-2 tbsp red Thai curry paste 500ml low-sodium vegetable stock 2 onions, chopped 1 aubergine, diced 75g red lentil 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 softened. Stir in the aubergine and cook for a further 5 mins. Add a little more stock if it starts 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 a further 5-10 mins. Stir through the peas and spinach and cook until spinach has just wilted. Serve with rice and mango chutney.