Aubergine Curry

Recipe By:
Angelina
  • Currently 5.0/5 Stars.
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  • Yield 4 Servings
  • Level Medium

Indian curry served with Naan breads.
 

Ingredients

  • 1 onion, sliced
  • 45 ml/3 tablespoon sunflower oil
  • 1 garlic clove, crushed
  • 1 large waxy potato, scrubbed and diced
  • 1 large aubergine (eggplant), diced
  • 5 ml/1 teaspoon ground cumin
  • 5 ml/1 teaspoon ground coriander (cilantro)
  • 5 ml/1 teaspoon ground turmeric
  • 2.5 ml/1/2 teaspoon chili powder
  • 150 ml/1/4 pint / 2/3 cup vegetable stock, made with 1/2 stock cube
  • 425 g/15 ounces/1 large can of green or brown lentils, drained
  • 225 g/8 ounces/2 cups frozen peas
  • Salt and freshly ground black pepper
  • 150 ml/1/4 pint /2/3 cup plain yoghurt
  • 30 ml/2 tablespoon chopped fresh coriander
  • Naan breads, to serve
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Directions

  1. 1. Fry (sauté) the onion, stirring, in the oil over a moderate heat for 2 minutes in a large saucepan. Add the garlic, potato, aubergine and spices and cook stirring, for 3 minutes.
  2. 2. Add the stock cover with a lid, turn down the heat and cook gently for 15 minutes.
  3. 3. Stir in the lentils, peas, some salt and pepper and the yoghurt. Continue to cook gently, uncovered, for a further 15 minutes until everything is tender and bathed in sauce. Warm the naan breads briefly under the grill (broiler).
  4. 4. Stir in the fresh coriander, taste and add more salt and pepper if necessary. Serve hot with the naan breads.