Aubergine & lentil curry
9
Points®
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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