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.