Red Lentil and Aubergine (Eggplant) Curry

Name: Red Lentil and Aubergine (Eggplant) Curry
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: low-fat cooking spray; 1 onion; 2 garlic cloves; 2 tbsp curry powder; 1 aubergine; 175 g dried red lentils; 600 ml vegetable stock; 1 pinch salt; 100 ml low-fat coconut milk; 2 tbsp chopped fresh coriander

Aubergine, lentils and coconut milk come together in this South Asian curry, fragrant with curry powder and simmered on the stove.

1 hr · Serves 4 · Easy

Method

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Time: Prep 15 min · Cook 45 min · 60 min total
Difficulty: easy

1
Spray pan with oil and cook the onion and garlic until soft. Stir in curry powder and cook for a further minute.
2
Add aubergine, lentils and stock to the pan. Bring to the boil and simmer uncovered for 30 mins - stir frequently.
30 min
3
If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes. Add salt, coconut milk and coriander. Stir and serve.
5 min