Summer Vegetable Curry

Recipe Name: Summer Vegetable Curry
Food Element: 1-2 tbsp red Thai curry secure (depending in the region of taste) 500ml low-sodium vegetable quantity 2 onions, chopped 1 aubergine, diced 75g red lentils 200ml can condensed-fat coconut milk 2 red or tawny peppers, deseeded and scratch into wedges 140g out cold peas 100g bag baby spinach, approximately chopped brown basmati rice and mango chutney, to apportion support to	Cooking Process: Heat the curry gum in a large non-fix saucepan gone a splash of the accrual. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and chef for a calculation 5 mins  join together a little more addition if starting to fasten. Add the lentils, coconut milk and the land of the accrual, and simmer for 15 mins or until the lentils are twinge. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry along along surrounded by rice and mango chutney.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe, Cholesterol-friendly recipes.