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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Vegan Aubergine & Lentil Curry?
The preparation time for Vegan Aubergine & Lentil Curry with coconut yoghurt is between 20 and 35 minutes.
What is the total time required to make Vegan Aubergine & Lentil Curry with coconut yoghurt?
The total time required to make Vegan Aubergine & Lentil Curry with coconut yoghurt is between 35 and 50 minutes.
How many servings does Vegan Aubergine & Lentil Curry provide?
4 servings
What are the main ingredients in Vegan Aubergine & Lentil Curry?
Aubergine, Coconut Yoghurt, Cooked Chopped Tomato, Curry Spice, Fresh Coriander, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadoms, Tinned Lentils
What is the nutritional information of Vegan Aubergine & Lentil Curry?
Calories: 573, Carbs: 103 grams, Fat: grams, Protein: 33 grams, Sugar: 30.1 grams, Salt: 1395 grams
How do I prepare Vegan Aubergine & Lentil Curry?
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!
What should be prepared from my kitchen to make Vegan Aubergine & Lentil Curry?
Aubergine, Coconut Yoghurt, Cooked Chopped Tomato, Curry Spice, Fresh Coriander, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadoms, Tinned Lentils
How many calories does Vegan Aubergine & Lentil Curry have?
573 calories
How much fat content does Vegan Aubergine & Lentil Curry have?
grams
Woolies Products in this dish
