Mixed Vegetable Curry

(SERVES 4)

• 25 g/1 oz/2 tbsp low-fat spread
• 1 onion, sliced
• 30 ml/2 tbsp curry powder
• 1 small cauliflower, cut into florets
• 2 carrots, sliced
• 2 courgettes (zucchini) sliced
• 1 green (bell) pepper, sliced
• 1 potato, cut into chunks
• 50 g/2 oz/ 1/3 cup red lentils, rinsed
• 150 ml/ ¼ pt/ 2/3 cup coconut milk
• 150 ml/ ¼ pt/ 2/3 cup vegetable stock, made with ½ stock cube
• 100 g/4 oz/1 cup frozen peas
• 15 ml/1 tbsp mango chutney, chopped
• 15 ml/1 tbsp tomato puree (paste)
• Salt and freshly ground black pepper
• Chopped coriander (cilantro)

To serve:

• 175 g/6 oz/ ¾ cup basmati rice, boiled

Melt the low-fat spread in a large saucepan. Fry (sauté) the onion for 2 minutes, stirring. Stir in the curry powder and cook for 1 minute. Add the remaining ingredients except the coriander. Bring to the boil, part-cover and simmer for 30 minutes until tender and the sauce in thickened by the lentils. If necessary, boil rapidly without a lid to reduce the liquid slightly. Taste and re-season if necessary and serve with the rice, garnished with chopped coriander.