Aubergine and red lentil curry

  • Serves 4
  • Takes 10 minutes to make and about 30 minutes to cook
  • Easy
This aubergine and red lentil curry recipe makes a warming and spicy vegetarian dish.

Nutritional info per serving

  • Calories243kcals
  • Fat11.4g (1.2g saturated)
  • Protein11.4g
  • Carbohydrates27g (5.2g sugar)
  • Salt0.5g

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


  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. 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. Stir in 150g dried red lentils and 450ml vegetable stock and simmer for 15-20 minutes, until the lentils are tender.
  4. Stir in a handful chopped fresh coriander and the pepper and aubergine. Serve with warm naan bread.
  • 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.

From December 2008

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