Coconut, aubergine & lentil curry

Name: Coconut, aubergine & lentil curry | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: Raita yogurt dip; Fresh coriander sprigs; 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; Basmati rice (prepared as packet instructions)

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 Asda Good Living,21st September 2015

(100 votes)

Cook: 1 Hour

Serves: 4

Price: 95p per serving

Nutritional Information

Each 507g serving contains

Energy
1704kj
407kcal

20%

Fat
18.6g

Med
27%

Saturates
7g

Med
35%

Sugars
6.9g

Med
8%

Salt
0.9g

Med
14%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
336kj/80kcal

Ingredients

Raita yogurt dip

Fresh coriander sprigs

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

Basmati rice (prepared as packet instructions)

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.