Vegetable and Lentil Curry

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Sauté aromatics: Heat the oil in a large pot or wide saucepan over a medium heat. Add the chopped onions and cook until softened and translucent, about 5-8 minutes. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.

Step 2

Add curry paste: Stir in the curry paste (or powder and any other dry spices like cumin, coriander, etc.) and cook for 1 minute, allowing the spices to become aromatic.

Step 3

Incorporate vegetables and lentils: Add the chopped aubergine and courgette, stirring to coat them in the spice mixture. Cook for a few minutes until they begin to soften slightly.

Step 4

Simmer: Pour in the chopped tomatoes, rinsed lentils, and coconut milk (if using), along with an equal amount of water or stock (or just water/stock if omitting coconut milk). Stir well to combine.

Step 5

Cook the curry: Bring the mixture to a boil, then reduce the heat to a simmer. Cook gently for about 20-30 minutes, or until the lentils are tender and the vegetables are cooked through, stirring occasionally. The aubergine should be soft and the sauce should have thickened. Add more water/stock during cooking if the mixture becomes too dry.

Step 6

Season and serve: Season with salt and pepper to taste. Serve hot, garnished with fresh coriander and a squeeze of lime juice if desired, with rice or naan bread on the side.