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Enjoy a takeaway the healthy way!

POSTED ON 17 JANUARY 2020

Vegetable curry

You don’t need to give up your curry nights just yet; stay on track with your healthy eating plan with this low-fat, vegetarian dish.

 

Ingredients

 

Method

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 softened. Stir in the aubergine and cook for a further 5 mins. Add a little more stock if it starts 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 a further 5-10 mins. Stir through the peas and spinach and cook until spinach has just wilted. Serve with rice and mango chutney.

This recipe, and more, can be found atwww.bbcgoodfood.com/recipes/1507675/summer-vegetable-curry
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