Sometimes I really want to eat a nice, healthy vegetarian curry without the hassle of using lots of complex spice combinations. Luckily, some clever cook invented curry paste and saved lazy curry lovers from long evenings mixing spices over the stove.
We were meant to have chicken tonight but I wasn’t in the mood, so I opted to throw together something healthy to end the weekend – without compromising on flavour. It’s only in the past few weeks I’ve started experimenting with aubergine. The texture is strange and I haven’t always been a huge fan – however when it’s cooked properly it’s lovely – so I’m aiming to cook it just right in an aubergine and red lentil curry.
To make it (for two), you’ll need:
- 1 aubergine
- 1 onion
- 2 tbsp mild curry paste
- 1/2 cup red lentils
- 1 green pepper
- 200-300 ml vegetable stock
- 1/2 can chopped tomatoes
- Spinach (we use frozen spinach)
- Salt to taste
- 1 tbsp cornflour
- In a frying pan heat some oil and add your chopped onion and aubergine. Fry your aubergine until it’s browned then add your green peppers.
- After 2 minutes add in your curry powder and heat through before pouring in your chopped tomatoes and vegetable stock. Leave to simmer for 5 minutes.
- You may find that your vegetable stock has made your curry look watery – this is when you should use your cornflour. Use 1 tbsp of cornflour and combine – it should thicken as it continues to cook, the lentils will also absorb some of the juice.
- At this point you may wish to put your rice on to boil – allowing another 10-15 minutes for your curry to cook.
- A few minutes before you serve your curry, add in your spinach.
- When your rice is ready, serve and enjoy.
Hayley Jayne xx