It's recipe time again !
I've been itching to write about this amazing summer vegetable curry since making it on Saturday! It's really one for everyone. I'm not a curry fan, in fact, I'd go as far as to say, I hate the stuff! But this is so inoffensive to the senses and has so much flavour!
You will need:
2 Tablespoons of Red Thai Curry Paste
500ml of Vegetable Stock
2 Onions, Chopped
2 Chicken Breasts or 1 Aubergine (for a veggie option) Chopped
75g Red Lentils
200ml Low Fat Coconut Milk
2 Red Pepper, De-seeded and Chopped into Chunks
140g of Frozen Peas
100g of Baby Spinach, Roughly Chopped
Rice and Chutney to Serve!
What do I do now?!
1> To start with, heat the red thai curry paste in a large pan with a small splash of the vegetable stock. After about a minute add the onion and fry for 5 minutes until they are starting to soften.
2> If you are making a veggie option, stir in the aubergine and cook for another 5 minutes adding a little more stock if it starts to stick.
3> Add the lentils, coconut milk and the rest of the stock and simmer for 15 minutes until the lentils are tender and have swollen slightly.
4> Add the peppers and cook for another 5-10 minutes.
5> If you are using chicken, begin to dry fry your chicken now until cooked through.
6> Stir through the peas, spinach and chicken and cook until the spinach has wilted!
Serve with rice and chutney!