Summer vegetable curry

ingredients

1-2 tbsp red Thai curry paste (depending on taste)

500ml low-sodium vegetable stock
2 onions, chopped
1 aubergine, diced
75g red lentils
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 starting to soften. Stir in the aubergine and cook for a further 5 mins – add a little more stock if starting 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 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.