Vegetable Curry
Prep Time: 10 minutes | Cook Time: 35 minutes | About 243 kcal per serving
Ingredients:
Yield: 4 servings
Directions:
Tip: add Chicken or Tofu for a great taste :)
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 :)