Vegetable Curry

Prep Time: 10 minutes | Cook Time: 35 minutes | About 243 kcal per serving

300g Quinoa, rinsed 1 Aubergine, diced 2 onions, chopped 1-2 tablespoons red Thai Curry Paste 75g red lentil 200ml can reduced fat coconut-milk 2 red or yellow peppers, deseeded and cut Handful of Parsley, chopped 140g frozen pea 500 ml low-sodium vegetable stock 100g baby spinach, chopped if possible: brown basmati rice mango chutney to serve Yield: 4 servings

Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add onions and fry for 5 minutes, until they start to soften. Stir in the aubergine and cook again 5 minutes. Add stock if the mass starts to stick. Add the lentils, coconut milk and the rest of the stock. Simmer for 15 minutes, or until lentils are soft. Add peppers and cook for 5-10 minutes. Stir through peas and spinach and cook until spinach has wilted. Serve curry with rice and mango chutney. Tip: add Chicken or Tofu for a great taste :)

Vegetable Curry

Prep Time: 10 minutes | Cook Time: 35 minutes | About 243 kcal per serving

Ingredients:

300g Quinoa, rinsed 1 Aubergine, diced 2 onions, chopped 1-2 tablespoons red Thai Curry Paste 75g red lentil 200ml can reduced fat coconut-milk 2 red or yellow peppers, deseeded and cut Handful of Parsley, chopped 140g frozen pea 500 ml low-sodium vegetable stock 100g baby spinach, chopped if possible: brown basmati rice mango chutney to serve Yield: 4 servings

Directions:

Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add onions and fry for 5 minutes, until they start to soften. Stir in the aubergine and cook again 5 minutes. Add stock if the mass starts to stick. Add the lentils, coconut milk and the rest of the stock. Simmer for 15 minutes, or until lentils are soft. Add peppers and cook for 5-10 minutes. Stir through peas and spinach and cook until spinach has wilted. Serve curry with rice and mango chutney. Tip: add Chicken or Tofu for a great taste :)