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A deeply spiced, tomato-rich vegetable curry with tender aubergine, chickpeas and red lentils.
Difficulty
easy
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Servings
Adjust the recipe
Ingredient amounts update below
Servings
1–12 servings
Estimated nutrition per serving
For 2
Get everything ready
Cube the aubergine, chop the onion, grate the garlic and ginger, drain and rinse the chickpeas, and rinse the lentils. Chop the coriander if using.
Measure the spices, water and lemon juice. Open the tomatoes so everything is ready for the pan.
Step by step
Heat the oil in a large casserole or deep frying pan over a medium-high heat. Add the aubergine and cook, turning regularly, until browned and beginning to soften.
Timer available in cooking mode · 8 min
Add the onion and cook until softened. Stir in the garlic, ginger, curry powder, paprika and coriander for 30 seconds.
Timer available in cooking mode · 5 min
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Add the tomatoes, chickpeas, lentils, water and salt. Bring to the boil, then reduce to a steady simmer. Cook uncovered, stirring often so the lentils do not catch, until tender and thick.
Timer available in cooking mode · 20 min
Stir through the lemon juice. Taste and season if needed, then scatter with coriander if using.
Timer available in cooking mode · 1 min
