eggplant, tomato and red lentil curry

By admin
05 March 2014

A quick and easy curry – and cheap, to

ServeS 4


  • 2 large or 2 medium eggplants, chopped
  • into chunks
  • Coarse salt
  • 3 tablespoons olive oil
  • 2 onions, chopped
  • 3 garlic cloves, crushed and chopped
  • 2 teaspoons mild curry powder
  • ¾ cup red split lentils
  • 13 to 15 cherry tomatoes
  • 1 tablespoon tomato purée
  • 600ml vegetable stock
  • Salt and freshly ground black pepper to taste
  • A handful fresh coriander leaves to garnish
  • Put the eggplant chunks in a colander and
  • sprinkle with coarse salt.
  • Leave for 20 minutes.
  • Rinse under cold water and dab dry with a kitchen towel.
  • Heat the olive oil in a heavy bottomed pan and gently fry the onion, garlic and eggplant until onion is golden and translucent.
  • Add tomatoes, lentils and curry powder.
  • Mix the tomato purée with the stock and pour into the pan.
  • Season with salt and pepper.
  • Lower the heat and simmer for 15 to 20
  • minutes.
  • Garnish with coriander and serve.

MOVE! TIP: You can serve this with basmati rice or any other rice of your choice.