Aubergine Curry with Red Lentils
Over a year ago
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Ingredients
- 2 Aubergine. cut into chunks
- 2 Yellow pepper. deseeded and sliced
- 4 tbsp. Olive oil
- 2 tsp. Chilli powder (mild)
- 2 Red onion. chopped
- 1.5 tsp. Black mustard seeds
- 4 tbsp. Curry paste
- 300 g Dried red lentils
- 1 litre Chicken stock
- 0.5 cup Fresh coriander. chopped
Accompaniment
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Description
Great, cosy dish.
Method
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1
1. Preheat the oven to 190°C/fan170°C/gas 5.
2. Place the aubergines, yellow pepper, in a shallow roasting tin.
Drizzle with the olive oil and sprinkle with the chilli powder. Stir well to coat, then bake for 30-35 minutes, until golden brown.
3. Fry the onions, until soft.
4. Add the black mustard seeds and cook until they pop, then stir in your curry paste.
5. Stir in the red lentils and stock and simmer for 30-45 minutes, until the lentils are tender.
6. Stir in the coriander and the pepper and aubergine.
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This is really easy to make and very yummy- try it