For the baby aubergine curry
- 2 tsp olive oil
- 1 large onion, finely chopped
- 2 tsp curry powder
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp tomato purée
- 3 dried curry leaves, toasted
- 1 x 400g can chopped tomatoes
- 450ml vegetable stock, made with 1 low-sodium vegetable stock cube
- 100g dried red lentils
- 1 x 400g can chickpeas, drained and rinsed
- 100g frozen peas, defrosted
For the Baby Aubergines
- 600g baby aubergines
- 1 tsp medium curry powder
- 2 tsp olive oil
- 320g white and wild basmati rice, dry weight (we used Tilda mixed pack)
- 15g fresh coriander leaves
- 100g vegan yogurt
- Preheat the oven to 220°C/gas mark 7.
- To make the curry: In a large saucepan, heat 2 tsp oil and gently fry the onion for 5 minutes, until softened and golden. Sprinkle over the curry powder, turmeric, cumin, garlic, ginger and tomato puree. Fry for a minute. Scatter over the curry leaves, then pour in the chopped tomatoes and stock.
- Stir in the lentils, then cover the pan and simmer gently for 25 minutes. Remove the pan from the heat then process with a hand blender until it forms a smooth curry sauce.
- Add the chickpeas and peas to the curry sauce. Simmer with the lid off for 2-3 minutes, until piping hot.
- To prepare the baby aubergines: Trim the baby aubergines, then cut them in half lengthways. Place them face up on a baking tray. Mix the curry powder with the oil and brush over it the aubergines. Roast in the oven for 15-20 minutes or until the aubergines are tender.
- To cook the rice: Bring a large pan of water to the boil. Add the rice, cover and simmer for 20-25 minutes. Drain, then return the rice to the pan and fluff-up with a fork.
- To finish the curry: Take the pan off the heat and gently stir in the roasted baby aubergines.
- Serve the rice in bowls with the curry alongside, garnished with coriander leaves and a spoonful of yogurt.
Nutrition per serving
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