zoom Smoked aubergine, lentil & coconut curry
  • Print A4 A5
    • Close

    Save to your scrapbook

    Smoked aubergine, lentil & coconut curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

    Smoked aubergine, lentil & coconut curry

    • Vegetarian
    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 40 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 4

    Ingredients

    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  

    Method

    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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars

    Glossary