Red Lentil and Roasted Aubergine Curry
I have been eating more Plant Focused meals this year and loving it! This tasty aubergine and lentil curry is packed full of flavour and takes just 40 minutes to make, but is full of goodness too, full of fibre, protein, iron and other vitamins and minerals – plus it counts as 3 of your 5 a day! Yummy and healthy
INGREDIENTSFor the roasted aubergines…
1 tablespoon olive oil (depending on method)
2 medium whole aubergine
1 tablespoon olive oil
1 onion diced
4 grated carrots
1 teaspoon dried chilli flakes (or to taste, or 1 fresh red chilli, diced)
3 garlic cloves grated or crushed
3 cm fresh ginger grated
2 teaspoons turmeric
2 teaspoons garam masala
200 g red lentils
400 g tin chopped tomatoes
800 ml water (i.e. 2 empty tomato tins of water)
Black pepper to taste
4 baby marrows
2 tablespoons fresh coriander optional
50g chopped roasted almonds optional
Tomato and onion salad
2 salad tomatos
1/2 red onion
2 tablespoons apple cider vinegar
1 teaspoon sugar
salt and peper
All your favourite pickles and chutneys optional. I used a basil oil and fresh greek yogurt with chilli paste for extra heat
Fluffy rice, Poppadom and Extra fresh coriander
There are two methods to doing the aubergine,
Method 1 (which I used)
is if you have a gas stove top and you can place your whole aubergine directly on the flame... this gives it a lovely smokey flavour. cook of about 10 minutes turning regularly. You will then wait for then to cool and scoop out the inside and disregard the peal.
Preheat your oven to 200C fan .Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes – turning once to prevent sticking.
For the curry...
Put the onions, grated carrot and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
Add the lentils, chopped tomatoes, water and black pepper. Stir and bring to the boil. Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary. Just before you take it off the heat add your sliced baby marrows, so they don't over cook.
Finely dice your tomato and onion in a bowl. Add all the seasonings
When the dhal is cooked, stir in the fresh coriander and roasted aubergine .Serve with some of your salad, extra fresh coriander, sprinkling of almonds, fresh chilli paste and yogurt.
An extra crunch with a Poppadom and of course fluffy basmati Rice