Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish
Prep:10 mins
Serves 4
1-2 tbsp red Thai curry paste (depending on taste)500ml low-sodium vegetable stock2 onions, chopped1 aubergine, diced75g red lentil200ml can reduced-fat coconut milk2 red or yellow peppers, deseeded and cut into wedges140g frozen pea100g bag baby spinach, roughly choppedbrown basmati rice and mango chutney, to serve
STEP 1Heat 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.STEP 2Add 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.
