Aubergine and red lentil curry recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 10 minutes to make and about 30 minutes to cook
  3. Rating

A warming and spicy vegetarian dish on a budget.

tried and tested
Aubergine and red lentil curry


  1. 1 large aubergine, cut into chunks
  2. 1 green pepper, deseeded and sliced
  3. 3 tbsp vegetable oil
  4. 1 tsp mild chilli powder
  5. 1 onion, chopped
  6. 1 tsp black mustard seeds
  7. 2 tbsp your favourite medium curry paste
  8. 150g dried red lentils
  9. 450ml vegetable stock
  10. Handful of chopped fresh coriander


  1. 1. Preheat the oven to 190°C/fan170°C/gas 5. Place 1 large aubergine, cut into chunks, and 1 green pepper, deseeded and sliced, in a shallow roasting tin. Drizzle with 3 tbsp vegetable oil and sprinkle with 1 tsp mild chilli powder. Stir well to coat, then bake for 20-25 minutes, until golden brown.
  2. 2. Meanwhile, in a pan, gently fry 1 onion, chopped, for 5 minutes, until soft. Add 1 tsp black mustard seeds and cook until they pop, then stir in 2 tbsp your favourite medium curry paste.
  3. 3. Stir in 150g dried red lentils and 450ml vegetable stock and simmer for 15-20 minutes, until the lentils are tender.
  4. 4. Stir in a handful chopped fresh coriander and the pepper and aubergine. Serve with warm naan bread.

Nutritional info

243kcals, 11.4g fat (1.2g saturated), 11.4g protein, 27g carbs, 5.2g sugar, 0.5g salt

Chef's tip

To cut down on the cooking time, use a can of green lentils and only a quarter of the vegetable stock. Add with the curry paste and simmer for about 5 minutes, until hot throughout.


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February 6

i tried this last night - amazing flavours!

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