Roasted Aubergine Curry

This recipe works in combination with: Lentil & Vegetable Stew with Harissa Dressing, Soy-Orange Tofu Dressing, Vegetable & Tofu Skewers with Garlic Yogurt. This recipe features in these meal plans: Veggie Sunshine.

A delicious curry made with roasted aubergine for an added depth of flavour.

Ingredients

  • 1/3 small onion, finely chopped
  • 2/3 aubergine, diced
  • 75g of natural yogurt
  • 40g of dried red lentils
  • 50g of frozen peas
  • 60g of long grain rice
  • 1 tbsp olive oil
  • 1 garlic clove, finely chopped
  • 1/2 tsp medium curry powder
  • 150ml vegetable stock, prepared according to the packet instructions
  • 1/2 tsp fresh ginger, grated
  • Serves: 1
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 25 mins
  • Oven temp: 190c
  • Price per person: £1.20
  • Store cupboard: Typical
  • Calories per serving: 603
  • 5-a-day per serving: 2.7
  • Print Recipe
Aubergine Curry photo
Tasty?

628 cooks think so

Method

  1. Preheat the oven. Place the aubergine on a baking tray and roast for 15 minutes, or until browned.
  2. Meanwhile, heat the oil in a saucepan and cook the onion for 2-3 minutes or until soft. Add the garlic, ginger and curry powder and cook for 1 minute. Add the lentils and stock, season with salt and pepper and simmer for 10-15 minutes.
  3. Add the aubergine and continue to simmer for 5 minutes or until all the ingredients are tender and the lentils are cooked.
  4. Meanwhile, cook the rice according to the packet instructions.
  5. Stir the yogurt and peas into the curry and heat through. Season to taste. To serve, simply spoon the aubergine curry over the cooked rice.


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