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Baked Baby Aubergine with Spicy Lentil and Chickpea Curry
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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
Cook Time35 minutes
Total Time45 minutes
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