Summer vegetable curry

Name: Summer vegetable curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 1 Tbsp red Thai curry paste (depending on taste); 500 milliliters low-sodium vegetable stock; 2 onions, chopped; 1 aubergine, diced; 75 grams red lentil; 200 milliliters reduced-fat coconut milk; 2 red or yellow peppers, deseeded and cut into wedges; 140 grams frozen pea; 100 grams baby spinach, roughly chopped; 1 serving brown basmati rice and mango chutney, to serve

Summer vegetable curry is a gluten free, dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. One serving contains 348 calories, 13g of protein, and 13g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. If you have thai curry paste, vegetable stock, pea, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Indian cuisine. It works well as a main course.

Instructions

Heat the curry paste in a large non-stick saucepan with a splash of the stock.

Ingredients you will need

Curry Paste

Stock

Equipment you will use

Sauce Pan

Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins add a little more stock if starting to stick.

Ingredients you will need

Eggplant

Onion

Stock

Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender.

Ingredients you will need

Coconut Milk

Lentils

Stock

Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted.

Ingredients you will need

Peppers

Spinach

Peas

Serve the curry with rice and mango chutney.

Ingredients you will need

Mango Chutney

Curry Powder

Rice

Equipment

Sauce Pan

Ingredients

Servings:

1Tbsp

red Thai curry paste (depending on taste)500milliliters

low-sodium vegetable stock 2

onions, chopped 1

aubergine, diced 75grams

red lentil 200milliliters

reduced-fat coconut milk 2

red or yellow peppers, deseeded and cut into wedges 140grams

frozen pea 100grams

baby spinach, roughly chopped 1serving

brown basmati rice and mango chutney, to serve

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Birichino Jurassic Park Vineyard Old Vines Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.