Summer Vegetable Curry in Coconut Milk
Main Dishes • European
Description
Summer Vegetable Curry in Coconut Milk
Ingredients
- Red curry paste 1 tablespoon
- Vegetable Broth 15 fl oz
- Onion 2 heads
- Eggplant 1 piece
- Red Lentils 5 oz
- Coconut Milk 5 fl oz
- Fresh Yellow Bell Pepper 2 pieces
- Frozen Green Peas 5 oz
- Young Spinach 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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