Vegan and gluten free, this easy coconut curry filled with aubergine and lentils.
INGREDIENTS
- 1 tbsp Co-op olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 5cm ginger, grated
- 1 red chilli, deseeded and finely chopped (optional)
- 1 tsp each of ground cumin, turmeric and coriander
- 1 large aubergine, cubed
- 400ml can reduced fat coconut milk
- 250g pack ready cooked green lentils
- 100g frozen Co-op peas
- ½ x 25g pack coriander, roughly chopped
- 250g pack Co-op microwave basmati rice
METHOD
- Heat the oil in a large saucepan and cook the onion for 3-4 mins, until just softened
- Add the garlic, ginger and chilli, if using, then cook for another 2 mins
- Stir in the spices, then cook for 1 minute more
- Add the aubergine and cook for 2-3 mins, until just starting to soften
- Stir in the coconut milk and lentils, and season welL
- Simmer gently for 10 mins, until slightly thickened
- Add the peas and most of the coriander, then cook for 2 mins, to heat the peas
- Cook the rice according to the pack instructions
- Divide the rice between 2 plates, then top with the curry and scatter over the remaining coriander to serve
