AUBERGINE DAAL
Daal is a tasty, cheap and wonderful expression of how great lentil recipes can be - teamed with fluffy rice, roasted aubergine and chilli, this is utterly delicious.
Provided by Jamie Oliver
Categories Healthy meals Save with Jamie Vegetables Bread Dinner Party Indian Curry
Time 1h50m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Cut the aubergine into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger.
- Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelized.
- Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm - turn the oven off so that the veg don't dry out.
- Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water.
- Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.
- Meanwhile, place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Add 2 tablespoons of olive oil and 150ml of water to the well and mix together with a fork.
- When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.
- Put a frying pan on a medium heat and cook the chapatis for 1 minute on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed.
- Put 1 mug of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed.
- Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 to 2 minutes, or until crispy.
- Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in.
Nutrition Facts : Calories 560 calories, Fat 13 g fat, SaturatedFat 1.8 g saturated fat, Protein 19.2 g protein, Carbohydrate 98.3 g carbohydrate, Sugar 6.9 g sugar, Sodium 1.3 g salt, Fiber 9.1 g fibre
AUBERGINE & LENTIL CURRY
Light and healthy one-pot dish.
Provided by chloedavidson375
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Heat 2tbsp olive oil in a large pan and fry the aubergine until golden. Remove from the pan and set aside.
- Heat the remaining oil and fry the onion for 8-10mins until soft. Add the curry paste and stir fry for a further 2mins to warm through.
- Add the tomatoes, stock, lentils and aubergine to the pan. Bring to the boil, then reduce heat, half cover with a lid and simmer for 25mins.
- When cooked, stir through the spinach leaves and serve with yoghurt and brown rice.
ROASTED AUBERGINE AND RED LENTIL DHAL
This delicious Roasted Aubergine and Red Lentil Dhal ticks so many boxes - it's quick and easy to make, family friendly, budget friendly, vegetarian, vegan, gluten free and packed full of goodness! Serve with brown rice for a deliciously healthy midweek meal!
Provided by sparkieuk
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt and cumin. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes - turning once to prevent sticking.
- Meanwhile, put the onions and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
- Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
- Add the lentils, chopped tomatoes, water and black pepper. Stir and bring to the boil. Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary.
- When the dhal is cooked, stir in the fresh coriander and roasted aubergine - saving a few pieces for garnish (or not if you'd rather hide the fact that there are aubergines in this curry!!).
- Serve scattered with a few pieces of aubergine and some extra fresh coriander
RED LENTIL AND AUBERGINE (EGGPLANT) CURRY
I stole this from a friend who is doing weight watchers. I didn't find much veggie inspiration in her books but this looked great. She told me I have to add this sentence in "3 weight watchers POINTS values per serving" whatever that means...
Provided by PinkCherryBlossom
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray pan with oil and cook the onion and garlic until soft.
- Stir in curry powder and cook for a further minute.
- Add aubergine, lentils and stock to the pan.
- Bring to the boil and simmer uncovered for 30 mins - stir frequently.
- If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
- Add salt, coconut milk and coriander.
- Stir and serve.
Nutrition Facts : Calories 206.1, Fat 1.1, SaturatedFat 0.2, Sodium 46.6, Carbohydrate 37.9, Fiber 18.7, Sugar 4.9, Protein 13.2
More about "aubergine lentil curry recipes"
AUBERGINE AND RED LENTIL CURRY – SKINNY SPATULA
From skinnyspatula.com
Reviews 44Calories 484 per servingCategory Curry
- In a large pan, put the red lentils, onions, chopped tomatoes and turmeric together with 400 ml (2 cups) water and bring to a boil. Turn the heat to low and simmer for 20-25 minutes until the lentils are cooked.
- Toss the aubergine chunks with the olive oil and season with salt and ground black pepper. Fry the aubergines in a large frying pan with no additional oil until they are soft and slightly golden brown. Do it in two batches for uniform results.
- Put all the cooked aubergine chunks back in the pan and add the garlic and all the spices, except for the garam masala. Cooks for 1 minute until fragrant.
- Add the cooked aubergine chunks into the red lentil mix together with another 200 ml (1 cup) water and simmer for 15 minutes, stirring regularly. Add the garam masala and cook for another minute. Add the chopped coriander if using, and serve with naan bread or rice.
SLOW COOKED AUBERGINE AND LENTIL CURRY - BUSY LIZZIE COOKS
From busylizziecooks.com
4.8/5 (5)Total Time 8 hrs 10 minsCategory DinnerCalories 310 per serving
- Cut the aubergines into quarter slices - or for big aubergines, small chunks- and place it in the slow cooker, along with the lentils.
- Mix in the spices. Boil the kettle. Mix the cornflour/cornstarch together with a little water to form a paste and stir it in.
- Mix the ingredients in the slow cooker thoroughly. Mix 600 ml freshly boiled water from the kettle with the stock cube and pour it in. Cook on medium for 6 hours or on low for 8 hours.
AUBERGINE AND RED LENTIL CURRY RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (3)Category Healthy Vegetarian RecipesCuisine Indian RecipesCalories 243 per serving
- Preheat the oven to 190°C/fan170°C/gas 5. Place 1 large aubergine, cut into chunks, and 1 green pepper, deseeded and sliced, in a shallow roasting tin. Drizzle with 3 tbsp vegetable oil and sprinkle with 1 tsp mild chilli powder. Stir well to coat, then bake for 20-25 minutes, until golden brown.
- Meanwhile, in a pan, gently fry 1 onion, chopped, for 5 minutes, until soft. Add 1 tsp black mustard seeds and cook until they pop, then stir in 2 tbsp your favourite medium curry paste.
- Stir in 150g dried red lentils and 450ml vegetable stock and simmer for 15-20 minutes, until the lentils are tender.
- Stir in a handful chopped fresh coriander and the pepper and aubergine. Serve with warm naan bread.
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