5 minutes Prep Time

35 minutes Cook Time



  1. 1-2 tbsp red Thai curry paste
  2. 500ml low-sodium vegetable stock
  3. 2 onions , chopped
  4. 1 aubergine , diced
  5. 75g red lentil
  6. 200ml can coconut milk
  7. 2 red or yellow peppers , deseeded and cut into wedges
  8. 140g frozen pea
  9. 100g bag baby spinach , roughly chopped

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. 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. Have with a baked potato, salad or brown rice.

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