Coconut, aubergine & lentil curry
V Aubergines have a fleshy, meaty texture when cooked, which helps to create filling vegetarian main dishes. There’s no need to cook the aubergine in advance here – just pop it straight in the pan SERVES 4 READY IN 1HR PRICE PER SERVING 95p 200g dried puy lentils or green lentils 600ml vegetable stock, made with 1 stock cube 2tbsp sunflower oil 1 onion, chopped 1 clove garlic, crushed 2cm piece fresh root ginger, peeled and grated 1 level tsp crushed dried chillies 1 level tsp ground cumin 1 level tsp ground turmeric ¼ level tsp ground cinnamon
2 level tsp ground coriander 400ml reduced-fat coconut milk 2 aubergines, cut into cubes 200g frozen peas 2tbsp chopped fresh coriander, plus extra sprigs to serve Basmati rice (prepared as packet instructions) and raita yogurt dip, to serve 1 Put the lentils in a pan with the stock and heat until simmering. Partially cover
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the pan and simmer until the lentils are just tender – about 30 minutes. Set aside. 2 Heat the oil in a large saucepan, add the onion and cook over a low heat, stirring occasionally, until soft and transparent. Add the garlic and ginger and cook for 1 minute. 3 Stir in the dried chillies, cumin, turmeric, cinnamon, coriander and 2tbsp cold water, and stir over a low heat for 1-2 minutes. 4 Add the lentils and their
cooking water, coconut milk and the aubergine. Heat until simmering, then cover and simmer very gently for 10-15 minutes until the aubergine is tender. 5 Add the peas, return to the boil, cover and simmer for another 3-4 minutes. Stir in fresh coriander and serve with rice and raita. Garnish with sprigs of coriander.
3
LOW CALORIES
SUGAR
MED HIGH FAT
SAT FAT
LOW SALT
374 6.7g 17.8g 10.2g 0.8g 19% 7% 25% 51% 13% BASED ON GUIDELINE DAILY AMOUNT PER SERVING
OF YOUR 5 A DAY