This simple and nutritious red Thai veggie curry is packed with delicious vegetables and simmered with coconut milk and veggie stock until tender and rich. It's low in fat and calories, too, making it a great choice if you're watching your weight.
- 200ml reduced fat coconut milk
- 500ml vegetable stock
- 1 aubergine
- 1 red pepper
- 1 yellow pepper
- 2 onions
- 200g spinach
- 125g frozen peas
- 75g red lentils
- 2 tbsp. red Thai curry paste
Dice the aubergine. Slice the peppers in half and remove the seeds and pith. Dice into chunks. Dice the onions.
Fry the curry paste with some of the stock in a non-stick frying pan for 30 seconds or so or until fragrant. Add the onions and fry over a medium heat until golden and tender. Add the aubergine and cook for another five to ten minutes or until it starts to soften. Add stock if the curry sticks.
Add the rest of the vegetable stock and the coconut milk, then stir in the lentils. Simmer for 10-15 minutes or until the lentils are tender, then add the peppers and cook for another five minutes.
Stir in the peas and spinach and heat just until the the spinach is wilted and the peas tender. Season to taste.