Things I have been cooking lately #3: Thai summer veg curry

Who doesn’t like a nice veggie curry, eh?

Thai summer veg curry

Source: Adapted from BBC Good Food

2 tablespoons Thai green curry paste

400ml vegetable stock

2 onions, finely chopped

1 aubergine, cut into chunks

100g green lentils

200ml coconut milk

1 red pepper, deseeded and cut into wedges

1 yellow pepper, deseeded and cut into wedges

140g frozen peas

100g bag spinach

Heat a large saucepan and then add the thai curry paste and a splash of the stock. Then add the onions and cook for 5 minutes. Add the aubergine and cook for 5 more minutes. Add the coconut milk, lentils and remaining stock and simmer for 10 minutes. Add the peppers and simmer for ten more minutes. Stir through the peas and then add the spinach and cook until just wilted.

Serve with brown rice and mango chutney. Serves 4.

1 Comment

  1. Jen

    Make coconut cupcakes with leftover coconut milk. EVERYONE WINS!

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