Aubergine and Red Lentil Curry
Ingredients
- 1 aubergine
- 1 green pepper
- Chilli power
- ½ onion
- ½ tsp black mustard seeds
- 2 tsp curry powder
- 75g red lentils
- 225 ml vegetable stock
- Olive oil
- Fresh coriander
Method
Pre-heat your oven to 190C. Cube the aubergine, slice the pepper and place on a shallow roasting tin, then drizzle with olive oil and cover with chilli powder. Mix thoroughly and place in the oven for 25-30 minutes.
Meanwhile fry the onion for 5 minutes. Then add the mustard seeds and cook for a further minute. Add the curry powder, lentils and stock and simmer for 20 minutes.
Add the aubergine and pepper and stir in a handful of chopped coriander.
Serve.
