Red Lentil And Aubergine Eggplant Curry Recipes

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RED LENTIL AND AUBERGINE (EGGPLANT) CURRY



Red Lentil and Aubergine (Eggplant) Curry image

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

low-fat cooking spray, for frying
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
1 aubergine, diced
175 g dried red lentils
600 ml vegetable stock
1 pinch salt
100 ml low-fat coconut milk
2 tablespoons chopped fresh coriander

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

ROASTED AUBERGINE AND RED LENTIL DHAL



Roasted Aubergine and Red Lentil Dhal image

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

AUBERGINE & LENTIL CURRY



Aubergine & Lentil Curry image

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.

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