Baked Baby Aubergine with Spicy Lentil and Chickpea Curry - Vegetarian Society
Tender baby aubergines in a spicy lentil and chickpea curry, topped with yogurt, served with wild and basmati rice. Vegan and gluten-free. Perfect vegetarian dish!
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Ingredients
- 2 tsp olive oil
- 1 large onion, finely chopped
- 2 tsp mild curry powder
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp tomato purée
- 3 dried curry leaves, toasted in a dry pan
- 1 x 400g can chopped tomatoes
- 450ml vegetable stock, made with 1 low-salt vegetable stock cube
- 100g dried red lentils
- 1 x 400g can chickpeas, drained and rinsed
- 100g frozen peas, defrosted
- 600g baby aubergines
- 1 tsp medium curry powder
- 320g white and wild basmati rice, dry weight (we used Tilda mixed pack)
- 640ml cold water
- 15g fresh coriander leaves
- 100g vegan yogurt
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