This lentil curry has it all – the richness of browned aubergine, the tanginess of cooked tomatoes, the nourishment of brown lentils, and the heat of a special UCOOK curry mix. Drizzle over coconut yoghurt for some creaminess, grab a crispy poppadom for crunch, and all your senses will be more than satisfied with this sensational meal.
Vegan Aubergine & Lentil Curry
Vegan Aubergine & Lentil Curry
with coconut yoghurt
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Aubergine
- Coconut Yoghurt
- Cooked Chopped Tomato
- Curry Spice
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Poppadoms
- Tinned Lentils
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
START THE CURRY
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the diced onions and the aubergine pieces until browning, 4-5 minutes. Add the grated garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato and 200ml of water. Simmer until reduced and thickened, 12-15 minutes. In the final 3-5 minutes, add the rinsed lentils and cook until warmed through.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY FINISH
When the curry is done, add a sweetener and season.
CURRY IS READY
Plate up the aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef!
Onions - 1
Aubergine - 250g
Garlic Clove - 1
Curry Spice - 20ml
Cooked Chopped Tomato - 200g
Tinned Lentils - 120g
Poppadoms - 2
Coconut Yoghurt - 40ml
Fresh Coriander - 3g
START THE CURRY
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the diced onions and the aubergine pieces until browning, 5-6 minutes. Add the grated garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato, and 400ml of water. Simmer until reduced and thickened, 12-15 minutes. In the final 3-5 minutes, add the rinsed lentils and cook until warmed through.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY FINISH
When the curry is done, add a sweetener and season.
CURRY IS READY
Plate up the aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef!
Onion - 1
Aubergine - 500g
Garlic Clove - 1
Curry Spice - 40ml
Cooked Chopped Tomato - 400g
Tinned Lentils - 240g
Poppadoms - 4
Coconut Yoghurt - 80ml
Fresh Coriander - 5g
START THE CURRY
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the diced onions and the aubergine pieces until browning, 6-7 minutes. Add the grated garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato, the rinsed lentils, and 600ml of water. Simmer until reduced and thickened, 15-20 minutes. In the final 3-5 minutes, add the rinsed lentils and cook until warmed through.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY FINISH
When the curry is done, add a sweetener and season.
CURRY IS READY
Plate up the aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef!
Onions - 2
Aubergine - 750g
Garlic Cloves - 2
Curry Spice - 60ml
Cooked Chopped Tomato - 600g
Tinned Lentils - 360g
Poppadoms - 6
Coconut Yoghurt - 125ml
Fresh Coriander - 8g
START THE CURRY
Place a pot over medium heat with a generous drizzle of oil. When hot, fry the diced onions and the aubergine pieces until browning, 7-8 minutes. Add the grated garlic and the curry spice, and fry until fragrant, 1-2 minutes. Pour in the cooked chopped tomato, the rinsed lentils, and 800ml of water. Simmer until reduced and thickened, 15-20 minutes. In the final 3-5 minutes, add the rinsed lentils and cook until warmed through.
POPPADOMS
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadom starts to curl, use tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
CURRY FINISH
When the curry is done, add a sweetener and season.
CURRY IS READY
Plate up the aubergine curry. Side with the crispy poppadoms to scoop up all the goodness. Drizzle over the coconut yoghurt and garnish with the chopped coriander. Well done, Chef!
Onions - 2
Aubergine - 1kg
Garlic Cloves - 2
Curry Spice - 80ml
Cooked Chopped Tomato - 800g
Tinned Lentils - 480g
Poppadoms - 8
Coconut Yoghurt - 160ml
Fresh Coriander - 10g
Woolies Products in this dish
