Aubergine, Lentil & Spinach Curry

There’s nothing better when you don’t know what to have for dinner than stirring up a hearty, but healthy curry! Since removing meat from my diet I’ve been a big fan of lentils, chickpeas, aubergine and spices – you can’t really go wrong!

In my experience all curries follow a basic recipe (more or less!) and it means that if you want to add ‘this’ or ‘that’ to a recipe of your choosing, or even make one up as you go along it will end up tasting scrumptious.

Since making more vegetarian curries I also find myself not eating it with rice, because the curry itself (jam packed with veggies and lentils) are enough to satisfy!

I made this delicious aubergine concoction after boxing this week and although it ended up taking a little longer than expected, it was worth the wait and I even had left overs for G and I’s lunches the next day (another reason I love making a batch of veggie curry – is it odd that sometimes I prefer it cold the next day with a bit of salad?!)

This is VEGETARIAN and VEGAN friendly (just opt for non-diary yoghurt!)

Ingredients:

Serves 4

200g red lentils
1 white onion
400g tin of chopped tomatoes
2 large aubergines, chopped into small chunks
2 tsp. ground turmeric
2 tsps. cumin
2 tsps. ground coriander
2 tsps. mild curry powder
4 garlic cloves, crushed
Handful of coriander
100g babyleaf spinach
Salt and pepper
Olive oil
Yoghurt
Rice to serve (optional)

Method:

– Place a large saucepan over medium-high heat and add the lentils, onions, chopped tomatoes, turmeric and a pinch of salt, with a tin full of water (from the chopped tomatoes) and bring to the boil.

– Turn down the heat and simmer gently for about 20 minutes, or until the lentils are tender.

– Meanwhile put the aubergine in a bowl and toss with oil until all chunks are coated. Heat a large frying pan and cook until brown and softened (approximately 15 minutes).

– Add the crushed garlic, turmeric, cumin and coriander to the aubergine and cook for a further couple of minutes.

– Tip the spiced aubergine into the large saucepan with the lentils, plus approx. 200ml of water. Simmer for 20 minutes, stirring regularly (add more water if necessary to ensure the lentils are fully cooked).

– When the lentils are fully cooked and have soaked up all the remaining water, stir in the curry powder and spinach, allowing it to wilt for a couple of minutes.

– Serve with a dollop of yoghurt and a scatter of coriander, rice is optional.

Enjoy!

IH xo

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