Cook aubergine pieces with fragrant spices and red lentils for a hearty yet healthy vegan curry
Ingredients
- red lentils 100g
- onion 1 large, grated
- cherry tomatoes 400g tin
- ground turmeric 1 tsp
- aubergines 2 large, cut into 3cm chunks
- groundnut oil 2 tbsp
- cumin seeds 2 tsp
- ground coriander 2 tsp
- cardamom pods 4, split
- garlic 4 cloves, crushed
- coriander a small bunch, chopped
- garam masala 1 tsp
- rice and naans to serve
Method
- STEP 1. Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender.
- STEP 2.Meanwhile, put the aubergines in a bowl, and toss with the oil and some seasoning. Heat a large frying pan then cook half the aubergines until golden brown and softened. Tip out on a plate and do the next batch.
- STEP 3.Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes. Serve with rice and naans, if you like
