Last night I cooked an aubergine and cheese salad which was nice but slightly bland. I decided to do something more exciting with the second half of the aubergine. This curry is mixed with green lentils, coconut and a range of spices – and I’ve chucked in a red chilli for good measure.
- 50g green lentils
- 150ml vegetable stock (with half a stock cube)
- 1 tbsp veg oil
- 1/2 onion chopped
- 1/2 tsp finely chopped garlic
- 1/2 tsp grated ginger
- Half a finely chopped red chilli
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- Pinch ground cinnamon
- 1 tsp ground coriander
- 150ml coconut milk
- 1/2 aubergine, cut into chunk
- 50g frozen peas
Put the lentils in a pan with the stock and bring to a simmer. Half cover and cook for half an hour. In another saucepan heat the oil. Add the onion and cook until soft. Add the ginger and garlic and cook for a further minute.
Add the chilli, cumin, turmeric, cinnamon and coriander. Cook for a further two minutes. Add the coconut milk, the lentils and their cooking water, and the aubergine. Bring to a simmer, cover and cook for 15 minutes. Stir in the peas and cook for a further 5 minutes. Serve with rice.