Aubergine and Lentil Curry Served with Bulgur Wheat
Ingredients
- 125g red lentils
- 1 large aubergine, peeled and chopped into chunks
- 1 onion diced
- 1 inch cube ginger, grated
- 2 garlic cloves, minced
- 200g chopped tomatoes
- 2 tbsp tomato purée
- 1 tsp salt, pepper and cumin
- 1/2 tsp chilli flakes
- 4 tsp tikka curry powder
- 500ml water
Preparation
Soak the red lentils in water for at least half an hour
Add the chopped aubergine to a frying pan with some oil and a little bit of curry powder if you fancy
Cook for five minutes
The aubergine will soak up the oil and start to turn black, don't worry just keep stirring occasionally!
In a large pan, add the onion and cook for 4-5 minutes
Add the ginger and garlic and cook for another minute
Add the spices, tomato purée and the salt and pepper to the pan and stir in
Cook for another minute
Add the water, lentils and chopped tomatoes and cook for 20 minutes
Add the aubergine to the pan and cook for another few minutes
Enjoy!!