Aubergine and lentil curry

Aubergine and lentil curry

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.

Glass of water needed

Serves 1

  • 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.

Green lentils
Cook your lentils with the stock

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.

Aubergine and lentil curry


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