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Member recipe

Aubergine & Lentil Curry

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(2 ratings)

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Serves 4

Light and healthy one-pot dish.

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  • 3tbsp olive oil
  • 2 aubergines
  • 1 onion
  • 2tbsp mild curry paste
  • 3x400g tins of chopped tomatoes
  • 200ml hot vegetable stock
  • 150g red lentils
  • 100g spinach leaves
  • 2tbsp 0% fat natural/Greek yoghurt


    1. Heat 2tbsp olive oil in a large pan and fry the aubergine until golden. Remove from the pan and set aside.
    2. Heat the remaining oil and fry the onion for 8-10mins until soft. Add the curry paste and stir fry for a further 2mins to warm through.
    3. Add the tomatoes, stock, lentils and aubergine to the pan. Bring to the boil, then reduce heat, half cover with a lid and simmer for 25mins.
    4. When cooked, stir through the spinach leaves and serve with yoghurt and brown rice.

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Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Leigh van Wyk
17th Mar, 2015
Does this freeze well?
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