Aubergine and red lentil curry

Aubergine and red lentil curry
  • Serves icon Serves 4
  • Time icon Takes 10 minutes to make and about 30 minutes to cook

This aubergine and red lentil curry recipe makes a warming and spicy vegetarian dish.

Nutrition: per serving

Calories
243kcals
Fat
11.4g (1.2g saturated)
Protein
11.4g
Carbohydrates
27g (5.2g sugar)
Salt
0.5g
Calories
243kcals
Fat
11.4g (1.2g saturated)
Protein
11.4g
Carbohydrates
27g (5.2g sugar)
Salt
0.5g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. 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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    1. Hi Bradley, that should work ok, yes. If you want more flavour, add a teaspoon of any other spices you like.

    1. Hi Katie,
      Yes you can indeed freeze the curry. Leave it to cool completely, put it in an airtight container and freeze for up to three months. Leave to defrost fully before reheating.

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