Roasted Aubergine and Red Lentil Curry

Published on in dinners

I love a sweet warming curry, nothing is nicer to settle into after a long day.

 

Serves 4

 

Oven 200c

Ingredients

  • 2 aubergines, cut into bite sized pieces

     

  • 2tbsp olive oil

     

  • Pinch of salt

     

  • 1tbsp coconut oil

     

  • 1 onion, peeled and diced

     

  • 3 garlic cloves, chopped

     

  • 1tsp turmeric

     

  • 1tsp cinnamon

     

  • 1tsp cumin seeds

     

  • 1tsp coriander

     

  • 3tbsp tomato puree

     

  • Juice of one lime

     

  • 1 tin coconut milk

     

  • 200g red lentils

     

  • 60g spinach

     

  • 180mls almond milk

Directions

  1. Line a baking sheet, toss the aubergine in oil and salt, spread on the sheet and roast for 20minutes.
  2. In the mean time, heat the coconut oil in a saucepan and cook the onion and garlic until soft. Add the spices and cook for 2 more minutes.
  3. Now add the tomato puree, lime juice, coconut milk and lentil .Mix well and cook for 15minutes.
  4. Add the aubergine and spinach. Stir in the almond milk and warm through. Serve with rice.

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