Enjoy a takeaway the healthy way!

< Back to blog

Enjoy a takeaway the healthy way! Posted On 17 January 2020

Vegetable curry

You don’t need to give up your curry nights just yet; stay on track with your healthy eating plan with this low-fat, vegetarian dish.

Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 4
Nutrition: 207kcal per serving

Ingredients

1-2 tbsp red Thai curry paste
500ml low-sodium vegetable stock
2 onions, chopped
1 aubergine, diced
75g red lentil
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 softened. Stir in the aubergine and cook for a further 5 mins. Add a little more stock if it starts 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 a further 5-10 mins. Stir through the peas and spinach and cook until spinach has just wilted. Serve with rice and mango chutney.