Red lentil and aubergine curry recipe
information
Calories per serving 210.
ingredients
low fat cooking spray
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons medium curry powder
1/2 teaspoon salt
1 aubergine, diced
175 g (6 oz) dried, split red lentils
600 ml (20 fl oz) vegetable stock
scant 1/2 (us) cup (100 ml) 88% fat free coconut milk
2 tablespoons chopped fresh coriander
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons medium curry powder
1/2 teaspoon salt
1 aubergine, diced
175 g (6 oz) dried, split red lentils
600 ml (20 fl oz) vegetable stock
scant 1/2 (us) cup (100 ml) 88% fat free coconut milk
2 tablespoons chopped fresh coriander
method
1. Spray a frying pan with low fat cooking spray and gently cook the onion and garlic until softened, but not browned. Stir in the curry powder and cook for I minute.
2. Add the salt, aubergine, lentils and stock to the pan. Bring to the boil and simmer uncovered for 30 minutes, stirring regularly to prevent the lentils sticking.
3. By this time the lentils should be tender and mushy - if not raise the heat and boil vigorously for 5 minutes. Add the coconut milk and coriander and mix well. Heat through and serve.
2. Add the salt, aubergine, lentils and stock to the pan. Bring to the boil and simmer uncovered for 30 minutes, stirring regularly to prevent the lentils sticking.
3. By this time the lentils should be tender and mushy - if not raise the heat and boil vigorously for 5 minutes. Add the coconut milk and coriander and mix well. Heat through and serve.
serving amount
serves 4
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