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Summer vegetable curry


Summer vegetable curry Recipe

Ingredients:
  • 1-2 tbsp red Thai curry paste (depending on taste)
  • 500ml low-sodium vegetable stock
  • 2 onions , chopped
  • 1 aubergine , diced
  • 75g red lentils
  • 200ml can reduced-fat coconut milk
  • 2 red or yellow peppers , deseeded and cut into wedges
  • 140g frozen peas
  • 100g bag baby spinach , roughly chopped
  • brown basmati rice and mango chutney, to serve
Directions:
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Rank

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