Cholesterol friendly curry

Give your Friday night curry a healthy makeover with this low-fat, super healthy, vegetarian dish. 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 Method: Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for five minutes until starting to soften. Stir in the aubergine and cook for a further five minutes - add a little more stock if starting to stick. Add the lentils, coconut milk and the rest of the stock, and simmer for 15 minutes or until the lentils are tender. Add the peppers and cook for 5-10 minutes more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney. Source: Good Food