Main Dishesdeliciouslyella
Aubergine & Lentil Curry
This aubergine & lentil curry is both hearty and warming — the red lentils and coconut milk are flavoured with spices, while the aubergine adds a delicious roasted element and the lime juice brings a hint of freshness.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 45 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 220°C / 200°C / 390°F.
2
Place the aubergine chunks onto a baking tray and drizzle with olive oil and a pinch of salt. Mix well and cook for ⏱️ 35 minutes until soft. Then remove from the oven and leave to one side.
3
While the aubergine cooks, place a large pan over medium heat and add 1 tablespoon of coconut oil. Once melted, add the onion, garlic and a pinch of salt. Cook for 5–⏱️ 10 minutes until soft.
coconut oil1 tablespoononion1garlic3 cloves
4
Add all of the spices and cook for ⏱️ 2 minutes before adding the tomato purée, lime juice, coconut milk and red lentils.
tomato purée3 tablespoonslime1
5
Mix well and cook for 15–⏱️ 20 minutes or until the lentils are cooked; add the almond milk (little by little) as the curry cooks.
6
Once the lentils are cooked and you're ready to serve, mix through the roasted aubergine and spinach. Warm everything through and wait for the spinach to wilt before serving.
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