Aubergine & Lentil Curry

Name: Aubergine & Lentil Curry
Ingredients: 2 heaped tsp of mild curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp mild chilli powder (adapt to your preference); 2 tsp of mustard seeds; 5 cardamom pods; 2 cloves of garlic; Thumb sized piece of fresh ginger; 1 1/2 tbsp of tomato puree; 1 vegetable stock cube; 2 tbsp olive oil; 2 large aubergines (roughly 400g); 100g red split lentils; 2 tbsp Alpro soya coconut yoghurt or any full fat yoghurt/creme fresh (if it’s low fat it will split); Fresh coriander; 2 large pieces of stem ginger in syrup; Salt and pepper to season; Toasted coconut flakes; Mango chutney; Coconut yoghurt

jmpfoodservice.co.uk

Simple yet full of flavour and 100% vegan, there’s nothing stopping this dish being the hero of your curry night: fragrant rice, sticky mango chutney, fresh coriander yoghurt and homemade...

View full recipe on jmpfoodservice.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jmpfoodservice.co.uk.

Share this recipe:

Ingredients

2 heaped tsp of mild curry powder
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild chilli powder (adapt to your preference)
2 tsp of mustard seeds
5 cardamom pods
2 cloves of garlic
Thumb sized piece of fresh ginger
1 1/2 tbsp of tomato puree
1 vegetable stock cube
2 tbsp olive oil
2 large aubergines (roughly 400g)
100g red split lentils
2 tbsp Alpro soya coconut yoghurt or any full fat yoghurt/creme fresh (if it’s low fat it will split)
Fresh coriander
2 large pieces of stem ginger in syrup
Salt and pepper to season
Toasted coconut flakes
Mango chutney
Coconut yoghurt