Quick Aubergine and Lentil Curry
Use up aubergine with this speedy, flavourful curry that's perfect for a weeknight.
Total time
35 min
10 prep + 25 cook
Serves
4
Difficulty
easy
Cuisine
British
Per serving
450 kcal
P: 15g · C: 55g · F: 18g
That aubergine in the bottom of the fridge looking a bit soft? Don't let it go to waste. This curry is a brilliant way to use it up quickly, transforming it into something tender and flavourful. It's a forgiving recipe that comes together in about 30 minutes, making it ideal for a speedy weeknight dinner. Serve with rice or naan.
Why this works
Aubergine benefits from a good amount of heat and oil to break down its spongy texture. Salting it first draws out moisture, meaning it can absorb more flavour from the curry, and also helps it soften more evenly without becoming mushy.
Ingredients
- 1 largeaubergineabout 400g
- 1 tspsaltfor drawing out moisture
- 2 tbspvegetable oil
- 1 mediumonionfinely chopped
- 2 clovesgarlicminced
- 1 tbspgingerfreshly grated
- 2 tspmild curry powder
- 1 tspground cumin
- 1 tspground coriander
- 1/2 tspturmeric
- 400gcanned chopped tomatoes
- 150gred lentilsrinsed
- 400mlvegetable stock
- 200mlcoconut milkfrom a can
- 100gfresh spinach
- small bunchfresh corianderchopped, to serve
- 1 tbsplemon juiceoptional
Method
- 1
Cut the aubergine into 2cm cubes. Place in a colander, sprinkle with 1 tsp salt, and leave to drain for 15 minutes. Pat dry thoroughly with kitchen paper.
- 2
Heat the vegetable oil in a large saucepan or casserole dish over a medium heat. Add the chopped onion and cook for 5-7 minutes, until softened.
- 3
Stir in the minced garlic and grated ginger, and cook for 1 minute more until fragrant.
- 4
Add the curry powder, cumin, ground coriander, and turmeric. Stir well and cook for 1 minute, toasting the spices.
- 5
Add the dried aubergine cubes to the pan. Stir to coat them in the spices and cook for 3-4 minutes, until they start to soften.
- 6
Pour in the canned chopped tomatoes and stir. Add the rinsed red lentils, vegetable stock, and coconut milk. Bring to a simmer.
- 7
Cover the pan, reduce the heat to low, and simmer gently for 15 minutes, or until the lentils are tender and the aubergine is soft. Stir occasionally to prevent sticking.
- 8
Stir in the fresh spinach and cook for 1-2 minutes until it has wilted. Stir in the lemon juice, if using.
- 9
Season with salt and pepper to taste. Serve hot, garnished with fresh coriander.
Tips
- ·If you don't have red lentils, use brown or green lentils, but they will need longer to cook.
- ·For a richer curry, use full-fat coconut milk.
- ·If you find the curry too thick, add a splash more stock or water.
Variations
- →Add a pinch of chilli flakes with the other spices for a bit of heat.
- →Stir in some frozen peas with the spinach for extra veg.
Storage
Leftovers will keep in an airtight container in the fridge for up to 3 days. Reheat thoroughly on the hob or in the microwave.
