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Photo of Aubergine & lentil curry by WW

Aubergine & lentil curry

9
Points® value
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Aubergine is a great at absorbing flavours which is why it makes a fabulous curry

Ingredients

Olive Oil

1 teaspoon(s)

Aubergine

1 medium, cubed

Onion

1 medium, chopped

Garlic

2 clove(s), chopped

Tinned Tomatoes

1 can(s), large

Split Red Lentils, cooked

110 g

Vegetable stock cube

1 cube(s), made with 600ml water

Caster Sugar

½ teaspoon(s)

Spinach

110 g, basmati rice

Coriander, fresh

10 g

Geeta's Korma Curry Paste

80 g

Brown basmati rice, dry

200 g

Instructions

  1. Heat the oil in a large, lidded nonstick pan. Add the aubergine and onion and cook gently for 10 minutes or until softened and lightly browned.
  2. Stir in the garlic and curry paste, and cook for a minute before adding the tomatoes, lentils, stock and sugar. Bring to the boil, reduce the heat, cover and simmer for 20 minutes or until the lentils are soft. Add the spinach and stir until wilted.
  3. Meanwhile, bring a large pan of water to the boil, add the rice and cook for around 20 minutes or according to the pack instructions. Drain, rinse in boiling water and stir in the coriander. Serve the curry in bowls with the rice.

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