Name: Aubergine and lentil curry
Prep time: See below for total prep and cook time
Cook time: 45 minutes
Yield: 4
Ingredients: 100g dried red lentils, rinsed well and drained; 400g can chopped tomatoes; 500ml water; Low-calorie cooking spray; 2 aubergines, cut into 2-3cm chunks; 1 onion, finely sliced; 4cm-piece fresh root ginger, peeled and finely grated; 4 garlic cloves, crushed; 2 tsp ground cumin; 1 tsp mild chilli powder (optional); 400g can chickpeas, drained and rinsed; Juice of 1 lemon; 200g frozen spinach, defrosted and squeezed out; 1½ tsp garam masala; 10g fresh coriander, roughly chopped

A white bowl filled with aubergine and lentil curry, topped with fresh coriander

In only 45 minutes you can have a wholesome and delicious vegan curry to share with family and friends alike. This recipe was selected in partnership with Slimming World.

Serves

Prep

See below for total prep and cook time

Cook

45 minutes

Nutrition information

Each 544g serving contains (includes serving suggestion)

KCal: 245
Carbs: 32.0g
Fibre: 14.0g
Protein: 16.0g
Fat: 2.8g
(Low)
Saturates: 0.5g
(Low)
Sugars: 8.9g
(Low)
Salt: 0.12g
(Low)
Fruit/Veg Portion: 4

What makes a healthy, balanced diet?

Ingredients

100g dried red lentils, rinsed well and drained
400g can chopped tomatoes
500ml water
Low-calorie cooking spray
2 aubergines, cut into 2-3cm chunks
1 onion, finely sliced
4cm-piece fresh root ginger, peeled and finely grated
4 garlic cloves, crushed
2 tsp ground cumin
1 tsp mild chilli powder (optional)
400g can chickpeas, drained and rinsed
Juice of 1 lemon
200g frozen spinach, defrosted and squeezed out
1½ tsp garam masala
10g fresh coriander, roughly chopped

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Method

Step 1

Tip the lentils into a large saucepan with the tomatoes and 500ml water. Bring to the boil and simmer gently for 20-25 minutes, stirring every now and then, until the lentils are tender.

Step 2

While the lentils are simmering, spray a large, non-stick frying pan with a couple of pumps of cooking spray and put over a medium-high heat. Add the aubergines, fry for 5-6 minutes until browned all over, then add to the lentils – you may need to do this in a few batches.

Step 3

Turn down the heat under the frying pan to medium and gently fry the onion for 5-6 minutes. Stir in the ginger, garlic, cumin and chilli powder (if using) with a splash of water. Fry for 2-3 minutes.

Step 4

Scrape the onion mixture into the lentils, and add the chickpeas, lemon juice, spinach and garam masala. Simmer for 5 minutes until thickened slightly. Season with pepper and spoon into bowls. Scatter over the coriander.

Aubergine and lentil curry