Coconut, Lentil & Aubergine Curry Recipe

Coconut, Lentil & Aubergine Curry

Ingredients

1 onion
4 garlic cloves
2 aubergines
A thumb of ginger
1 tsp ground turmeric
2 tsp garam masala
A pinch of cayenne pepper
3 cardamom pods
2 x 400ml tins of coconut milk
2 x 400g tins of green lentils
2 limes
100g baby leaf spinach

Prep: 10 mins | Cook: 40 mins

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Method

1. Trim, peel and finely chop the onion. Peel and grate the garlic and ginger. Trim and chop the aubergines into bite-sized chunks.

2. Place a large pan over a medium heat. Add 1 tbsp oil, the chopped onion and garlic. Season with a pinch of salt. Fry, stirring every so often, for 8 mins or till the onion has softened and looks glossy.

3. Stir in the ginger, turmeric, garam masala and a pinch of cayenne pepper (this is spicy, so use as much or as little as you like). Crush the cardamom pods with the flat of your knife to open them up and drop them into the pan. Cook, stirring often, for 1 min till fragrant.

4. Add the aubergines to the pan with an extra 2 tbsp oil. Stir well to coat in the spices. Fry for 7-8 mins, turning often, till the aubergine chunks have softened slightly and are browned all over.

5. Pour in the coconut milk and give the mix a good stir. Drain the lentils, then add them to the pan. Bring to the boil. Cover with a lid, then turn the heat to low and simmer for 20-25 mins till the veg are tender. Stir occasionally.

6. Finely grate the zest from the limes and add to the pan. Slice the limes in half and squeeze in the juice from 1 lime. Tumble in the baby leaf spinach and stir for 1 min till wilted.

7. Taste the curry and season with a pinch of salt, pepper or sugar, if you think it needs it. Divide between 4 warm bowls and serve with wedges of the remaining lime on the side for squeezing.