Eggplant, Lentil & Tomato Curry

 

Method:


Fry onion, garlic and eggplant in oil until the onion is translucent. Add cumin, ginger and chilli powder and fry for 1 minute. Add chopped tomatoes, puree, lentils and stock and leave to cook for 10 minutes. Add cherry tomatoes and cook for another 10 minutes. Add the fresh coriander and cook for two minutes.

Serve with rice or naan. 

 

Ingredients: 

  • 2 Tbsp canola oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 eggplant, cut into chunks
  • 1 tsp ground cumin
  • 1 Tbsp grated fresh ginger
  • 1/4 tsp chilli powder
  • 1 can chopped tomatoes
  • 1 Tbsp tomato puree
  • 1 C red lentils
  • 3 C vegetable stock
  • Handful of cherry tomatoes
  • Handful of fresh coriander, chopped

Serve with rice or naan.