Lentil and aubergine curry

This gluten free vegan lentil and aubergine curry recipe is warming and filling and great served with plain rice and tzatziki (with mint). It is a favourite vegetarian recipe. For the full-on vegan gluten free dinner serve with lentil dal as a side.

1 large aubergine
2 tbs vegetable oil
1 tsp cumin seeds
1 medium onion, thinly sliced
0.5 tbs minced ginger root
0.5 tbs minced garlic
200 g dried red lentils
1 tbs curry powder
1 can plum tomatoes
1 fresh green chilli, finely chopped
Handful fresh coriander
1 tbs lime juice

1. Preheat oven to 230 C
2. Rub a small amount of vegetable oil over the skin of the aubergine and rick the aubergine a couple of times (this is to stop it exploding). Place aubergine on a baking tray for 20-30 mins until the aubergine has collapsed. Remove from oven and allow to cool
3. Heat oil in a medium pan over medium heat. Add the cumin seeds and onion and sauté until onion is soft
4. Add the ginger, garlic, curry powder and lentils and cook for ~1 minute
5. Add the plum tomatoes (rinse the can with water and add this to the pan), chopped aubergine (you choose if you want to use the skin or not) and chilli. Cover and simmer on a low heat
5. Remove cover and continue cooking until the lentils are soft. You may need to add boiling water to the pan as the lentils cook and the sauce reduces
6. Season as required and garnish with chopped coriander and lime juice to serve.

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