A simple to make supper which tastes (a lot) better than it looks. Its good to eat when aubergines are cheap and fresh in the supermarkets (we can’t grow large enough aubergines) and uses frozen chopped tomatoes and tomato puree.
Ingredients in italics we’ve grown ourselves (maybe from the freezer).
Ingredients (for two)
- 2 Aubergines cut into small cubes
- 1 Red Onion
- Garlic (at least 2 cloves)
- Red Lentils (4 tablespoons)
- 600ml Vegetable Stock
- Tomato Puree (2 tablespoons)
- Chopped Tomatoes (400g)
- Curry Powder (2 tablespoons or as much as you like)
- Fresh Corriander (to serve)
Fry the chopped aubergine in a non-stick pan with the onion & garlic over a moderate heat until its browned. You may have to add a little water to prevent it sticking. At the same time in another pan, boil the lentils, curry powder and tomato puree until the lentils are cooked and soft.
Then pour the aubergine mix into the lentils and add the tomatoes (and corriander if used). Serve.
We eat this with curry roasted cauliflower and basmati rice. Mango chutney is a nice addition.