Summer vegetable curry

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