Eggplant, Lentil & Tomato Curry

 

Method:


Fry onion, garlic and eggplant in oil until onion is translucent. Add cumin, ginger and chilli powder to pan 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 10 minutes more.

Add coriander and serve with rice.

 

 

Ingredients: 

  • 2 Tbsp vegetable oil
  • 1 onion, chopped finely
  • 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 coriander, chopped

Serve with rice