Baked baby aubergine with spicy lentil and chickpea curry

Tender baby aubergines are served in a rich lentil and chickpea curry sauce, topped with a spoonful of refreshing yogurt. It is served with wild and basmati rice, which gives a nice contrast of flavours and textures.

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Nutrition Facts

Baked baby aubergine with spicy lentil and chickpea curry

Amount Per Serving

Calories 546 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Cholesterol 3mg1%

Sodium 624mg27%

Potassium 1138mg33%

Carbohydrates 105g35%

Fiber 17g71%

Sugar 14g16%

Protein 18g36%

Vitamin A 939IU19%

Vitamin C 29mg35%

Calcium 153mg15%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

Baked baby aubergine with spicy lentil and chickpea curry

Tender aubergines in a rich curry sauce

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Indian

Servings: 4

Calories: 546kcal

Equipment

• Large saucepan
• Baking tray
• Blender

Ingredients

For the baby aubergines:

• 600 g baby aubergines
• 1 tsp medium curry powder
• 2 tsp olive oil

For the curry sauce:

• 2 tsp olive oil
• 1 large onion finely chopped
• 2 tsp curry powder
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp tomato purée
• 3 dried curry leaves toasted
• 400 g tinned chopped tomatoes
• 450 ml vegetable stock, made with 1 low-sodium vegetable stock cube
• 100 g dried red lentils
• 100 g frozen peas defrosted

To serve:

• 320 g white and wild basmati rice, dry weight
• 15 g fresh coriander leaves
• 100 g vegan yoghurt

Method

• Preheat the oven to 220°C/Gas mark 7.
• To make the curry: In a large saucepan, heat 2 tsp oil and gently fry the onion for 5 minutes, until softened and golden. Sprinkle over the curry powder, turmeric, cumin, garlic, ginger and tomato puree. Fry for a minute. Scatter over the curry leaves, then pour in the chopped tomatoes and stock.
• Stir in the lentils, then cover the pan and simmer gently for 25 minutes. Remove the pan from the heat then process with a hand blender until it forms a smooth curry sauce.
• Add the chickpeas and peas to the curry sauce. Simmer with the lid off for 2-3 minutes, until piping hot.
• To prepare the baby aubergines: Trim the baby aubergines, then cut them in half lengthways. Place them face up on a baking tray. Mix the curry powder with the oil and brush over it the aubergines. Roast in the oven for 15-20 minutes or until the aubergines are tender.
• To cook the rice: Bring a large pan of water to the boil.Add the rice, cover and simmer for 20-25 minutes. Drain, then return the rice to the pan and fluff-up with a fork.
• To finish the curry: Take the pan off the heat and gently stir in the roasted baby aubergines.
• Serve the rice in bowls with the curry alongside, garnished with coriander leaves and a spoonful of yogurt.

Nutrition

Calories: 546kcal | Carbohydrates: 105g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 624mg | Potassium: 1138mg | Fiber: 17g | Sugar: 14g | Vitamin A: 939IU | Vitamin C: 29mg | Calcium: 153mg | Iron: 6mg

Recipe courtesy of the Vegetarian Society

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Last update on 2024-03-27 / Affiliate links / Images from Amazon Product Advertising API

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