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.