Summer vegetable curry
Warmth the curry glue in an extensive non-stick pot with a sprinkle of the stock. Include the onions and sear for 5 mins until beginning to relax. Blend in the aubergine and cook for a further 5 mins – include somewhat more stock if beginning to stick.
Include the lentils, coconut milk and the remainder of the stock, and stew for 15 mins or until the lentils are delicate. Include the peppers and cook for 5-10 mins more. Blend through the peas and spinach and cook until spinach has quite recently withered. Serve the curry with rice and mango chutney.