Red Lentil and Aubergine Curry

Recipe

Curry, as a dish, has its origins in India, but the British developed their own distinct style of curry, often referred to as "British curry". While the word "curry" itself is an English term derived from the Tamil word "kari", meaning sauce, the British adapted and popularized it as a broad term for various spiced dishes, including those with Indian influences.

This low fat and healthy vegetarian curry has all the flavour of a traditional curry

Ingredients serves 2-3

Low fat cooking spray;
1 onion chopped;
2 garlic cloves crushed;
2 tbsp medium curry powder;
1 aubergine diced;
6oz dried red lentils;
1 pint veg stock;
½ tsp salt;
3 ½ fl oz coconut milk;
2 tbsp chopped fresh coriander.

Method

Spray frying pan with cooking spray, then gently cook the onion and garlic until softened, but not browned.
Stir in the curry powder and cook for 1 min..
Add aubergine, lentils and stock to the pan.
Bring to the boil, then simmer uncovered for 30 mins stirring regularly to prevent lentils sticking.
By this time the lentils should be tender and mushy – if not raise the heat and boil vigorously for 5 mins. Add the salt, coconut milk and coriander and mix well, heat through and serve.