Summer vegetable curry

Ingredients

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

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