Aubergine and red lentil curry

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Cut the aubergines into 2 cm chunks. Chop the onion, crush the garlic, and peel and grate the ginger. Rinse the red lentils in a sieve until the water runs clear.
2. Put the aubergine, lentils, onion, garlic, ginger, chopped tomatoes, curry powder and mustard seeds in the slow cooker. Crumble in the stock cube, add 250 ml of water and stir well.
3. Put the lid on and leave it on. Cook on low for 6 to 7 hours or on high for 3 hours, until the aubergine is silky and the lentils have broken down.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered.
5. Chop the coriander and stir it in just before serving. Season with salt and pepper, and serve over the rice.

Tip Cut the aubergine into chunky pieces, as small ones collapse. Leftover coriander stalks can be chopped and stirred in with the leaves.

Photo made with AI.

From Nosha · nosha.app