Summer Vegetable Red Thai Curry

Heat the curry paste in a large non-stick saucepan with a splash of the chicken broth. Add the onions and cook about 3 minutes until they start to soften. Add the eggplant and cook about 3 more minutes until the eggplant is soft. Add a little more broth if the vegetables are starting to stick.

Add the remaining chicken broth, lentils, and coconut milk and simmer for about 10-12 minutes or until the lentils are tender.

Meanwhile, prepare the soba noodles according to package directions.

When the lentils are tender, add the peppers and cook for 5 minutes more. Stir in the peas and spinach and cook until spinach has just wilted.

Serve the curry over soba noodles. Add a dollop of sour cream if desired and garnish with Thai basil.

Recipe adapted from “Summer Vegetable Curry” on BBC Good Food.