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Smoked aubergine, lentil & coconut curry
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3 small aubergines, trimmed
3 tbsp vegetable oil
1 medium onion, sliced
2-3 cloves garlic, sliced
5cm piece root ginger, peeled and finely chopped
1 green chilli, seeded and chopped
1 tsp cumin seeds
2 tsp ground coriander
4 cardamom pods, crushed
450-500ml Cooks’ Ingredients Vegetable Stock or water
150g red split lentils
400g can coconut milk
Juice of 1 lime
1 tsp Cooks’ Ingredients Garam Masala
½ x 28g pack coriander, roughly chopped
1. Cut the aubergines into wedges about 4cm by 1.5cm thick. Heat 1 tbsp of the oil in a non-stick deep frying pan and cook the aubergines in 2 batches over a medium high heat until rich and brown on all sides. Set aside. Add the onion, garlic, ginger and chilli to the pan and cook for 5 minutes until soft and golden. Stir in the spices and cook for a minute, then add 450ml of the stock or water, and the lentils. Simmer gently for 20 minutes until the lentils are tender, adding more stock or water if the mixture gets too dry.
2. Return the aubergines to the pan with the coconut milk and lime juice and continue simmering for 5 minutes until the aubergine is tender and the sauce thick. Stir in the garam masala, season and cook for a minute more. Scatter with chopped fresh coriander and serve with warm naan bread.
Typical values per serving:
This recipe was first published in September 2018.