Summer Vegetable Curry in Coconut Milk
Main Dishes | European cuisine
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
Summer Vegetable Curry in Coconut Milk
Ingredients
- Red curry paste - 1 tablespoon
- Vegetable Broth - 17 fl oz
- Onion - 2 heads
- Eggplant - 1 piece
- Red Lentils - 2.6 oz
- Coconut Milk - 7 fl oz
- Fresh Yellow Bell Pepper - 2 pieces
- Frozen Green Peas - 4.9 oz
- Young Spinach - 3.5 oz
- Brown Basmati Rice - 1 cup
Step by Step guide
Step 1
Heat the curry paste in a large non-stick skillet. Add the onion and sauté for 5 minutes until soft.
Step 2
Add the eggplant and simmer for another 5 minutes. Add more broth if it starts to stick.
Step 3
Add the lentils, coconut milk, and remaining broth and simmer for 15 minutes or until the lentils are soft. Add the bell pepper and cook for another 5-10 minutes.
Step 4
Add the peas and spinach and cook until done.
Step 5
Serve the curry with rice and mango.
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