Summer Vegetable Curry

Serves 4

Pour approximately 100ml of the vegetable stock into a large saucepan and place it over a medium heat. Add the onions and cook for 6–8 minutes, stirring occasionally, until softened. Add a splash more stock if the pan becomes dry.

Stir in the Thai curry paste and cook for one minute. This helps release the flavours from the paste before the remaining ingredients are added.

Add the aubergine and stir until it is coated in the curry mixture. Cook for 4–5 minutes, stirring regularly.

Add the rinsed lentils, coconut milk and remaining vegetable stock. Stir well and bring everything to a gentle simmer.

Partially cover the pan and simmer for 15 minutes, stirring occasionally to prevent the lentils from catching on the bottom.

Add the peppers and continue cooking uncovered for another 8–10 minutes. The lentils should be tender, the aubergine cooked through and the peppers softened while retaining a little texture.

Stir in the frozen peas and baby spinach. Cook for a final 2–3 minutes, until the peas are hot and the spinach has just wilted.

Taste the curry before adding any seasoning, as the curry paste and stock may already contain enough salt. If the sauce is too thick, stir in a small amount of hot water or vegetable stock.

Serve with brown basmati rice and mango chutney.

Note: Check that the Thai curry paste is suitable for vegetarians or vegans, as some varieties contain fish or shrimp.