Recipes
Recipes

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.

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.

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(100 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: 95p per serving

Nutritional Information

Each 507g serving contains

Energy
1704kj
407kcal
20%
Fat
18.6g
Med
27%
Saturates
7g
High
35%
Sugars
6.9g
Low
8%
Salt
0.9g
Low
14%
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

¼ 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

To Serve

Raita yogurt dip

Fresh coriander sprigs

Basmati rice (prepared as packet instructions)

Method

1
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.
2
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.
3
Stir in the dried chillies, cumin, turmeric, cinnamon, coriander and 2 tbsp cold water, and stir over a low heat for 1-2 minutes.
4
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.
5
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.