Curry

Ingredients:

·        1 tbsp red Thai curry paste

·        250ml vegetable stock

·        1 onion, chopped

·        1/2 aubergine, diced

·        40g red lentils

·        100ml coconut milk

·        1 red or yellow pepper, cut into wedges

·        70g frozen peas

·        50g bag baby spinach, roughly chopped

How to make it:

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.

3.    You can serve the curry with rice and mango chutney.