Photo: Swathi Handique
Summer vegetable curry
10 ingredients
10 min + 35 min
Serves 4
openrecipes
Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish
Estimated Nutrition (whole recipe, rough)
822
Calories
24g
Protein
29g
Fat
124g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Mango | 1 cup diced (165g) | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes