Aubergine and lentil curry | Diabetes UK

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