This is a wonderful vegan recipe I found in a recent free Tesco magazine. I checked with them, and they were delighted that I wanted to share it on my blog – thank you!
Serves 2-4 people:
1-2 aubergines, cut into large chunks
1 tsp cumin seeds, roughly crushed
2 Tbsp olive oil
200g red lentils
1 tsp turmeric
1 x 400ml tin half-fat coconut milk (I used full fat)
1 large onion, sliced
1 garlic clove, crushed
1 tsp medium hot curry powder
handful fresh chopped coriander
Preheat the oven to 200C. Put the aubergine into a roasting tin, drizzle with 1 Tbsp of olive oil and sprinkle the cumin seeds over the top. Cook for about 25-30 minutes, until charred and tender.
Put the lentils in a pan with the turmeric, coconut milk and water. Cook for 15 minutes until the lentils are cooked and soft.
Fry the onions and garlic in the remaining olive oil until soft. Add the curry powder and cook for another minute. Stir into the cooked lentils.
Serve the lentils in bowls, topped with the roasted aubergine and chopped coriander.