Aubergine curry with extra vegetables and red lentils.
A quick vegetable dish, no prep required apart from a bit of chopping. Aubergine curry, lots of textures and flavours, nothing complicated but maximum results.
- 1 aubergine
- 1 red onion
- 1 tomato
- 4 spring onions
- 100g red lentils
- 50ml oil
- curry paste or powder
- salt & pepper
- fresh coriander
Prepare the veg. Cut the aubergine into cubes, the onions into large slices, dice the tomato. All prep done.
Heat the oil in the pan, fry the aubergine, spring and red onions for a couple of minutes to soften a touch. Now add the curry paste (or powder, mild, hot as you like it), one teaspoon of powder or one spoon of paste. Make it as strong as you like. Stir well, cook for one minute and add the tomatoes and the lentils.
Just about cover with water (or vegetable stock) and bring to a slow simmer for about 15 minutes or until the lentils are cooked through. If needed add more water. Season to taste with salt and pepper. The lentils will thicken the sauce. Sprinkle with fresh coriander and spring onion tops, and serve with rice.