Coconut, aubergine & lentil curry

Coconut, aubergine & lentil curry

Aubergines have a fleshy, meaty texture when cooked, which helps to create filling vegetarian main dishes. There's no need to cook the aubergine in advance here; just pop it straight in the pan.

By , 21 September 2015
Coconut, aubergine & lentil curry
  • Ready in: 60 mins
  • Serves: 4
  • Price: 95p per serving
Nutritional Info
Each 507g serving contains
  • Fat 18.6
    27%
  • Sat Fat 7
    35%
  • Sugar 6.9
    8%
  • Salt 0.9
    14%
  • Cals 407
    20%
3
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 336kJ/80kcal.
Ingredients
  • 200g dried puy lentils or green lentils
  • 600ml vegetable stock, made with 1 stock cube
  • 2 tbsp sunflower oil
  • 1 onion, chopped
  • 1 glove garlic, crushed
  • 2cm piece fresh root ginger, peeled and grated
  • 1 level tsp crushed dried chillies
  • 1 level tsp ground cumin
  • 1 level tsp ground turmeric
  • 1/4 level tsp ground cinnamon
  • 2 level tsp ground coriander
  • 400ml reduced-fat
  • coconut milk
  • 2 aubergines, cut into cubes
  • 200g frozen peas
  • 2 tbsp chopped fresh coriander, plus extra sprigs to serve
  • Basmati rice (prepared as packet instructions) and raita yogurt dip, to serve
Method
  • Put the lentils in a pan with the stock and heat until simmering. Partially cover the pan and simmer until the lentils are just tender, about 30 minutes. Set aside.

  • Heat the oil in a large saucepan, add the onion and cook over a low heat, stirring occasionally, until soft and transparent. Add the garlic and ginger and cook for 1 minute.

  • Stir in the dried chillies, cumin, turmeric, cinnamon, coriander and 2 tbsp cold water, and stir over a low heat for 1-2 minutes.

  • Add the lentils and their cooking water, coconut milk and the aubergine. Heat until simmering, then cover and simmer very gently for 10-15 minutes until the aubergine is tender.

  • Add the peas, return to the boil, cover and simmer for another 3-4 minutes. Stir in fresh coriander and serve with rice and raita. Garnish with sprigs of coriander.