Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils

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Friday night is a good excuse for a curry night right? Check out this delicious vegan recipe for some healthy inspiration.

Serves: 4

Prep: 10 mins
Cook: 45 – 60 mins

Ingredients: 1 white or brown onion, 2 large aubergines or 4 baby aubergines, 1 cup of green lentils, 2 cups of coconut milk, 1 veggie stock cube, 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 chopped red chilli and 1/2 tsp of dried ginger, 4 tbsp of oil, 1 tsp. of masala paste.

Method: 

  1. Preheat the oven to 200F
  2. Chop your onion and garlic and fry in a pan with 1 tbsp of oil for a few minutes until softened
  3. Add all of your dried spices and chilli and coat the onions and garlic well
  4. Add the lentils with 2 cups of coconut milk and 3 cups of veggie stock and give it a good stir
  5. Bring to the boil and then turn down to a simmer until the lentils are soft, you may need to add some more liquid and give it the occasional stir
  6. While the lentils are cooking, mix the masala paste with 3 tbsp. of oil
  7. Cut the aubergines in half lengthways, criss cross the flesh and place on a baking tray flesh side up
  8. Brush the masala oil all over the flesh and pop in the oven for 30 – 45 mins until soft
  9. Once the aubergines and lentils are cooked serve up on a fluffy bed of basmati rice, lentils first then the aubergines on top
  10. Enjoy!

Tip: I used the same cup to measure the lentils and liquids to make sure I get the right measurements. 

The Lockdown Larder – Vegan Chickpea and Coconut Curry with Pea Raita

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Friday nights can still be curry night with a few store cupboard ingredients!

Serves: 4

Prep: 10mins
Cook: 20mins

Ingredients: 1 onion, 2 cloves of garlic, 1 large can of chickpeas (drained weight around 500g), 100ml of passata, can of coconut milk, 1 – 2 tsp of curry paste, depending on how hot you like it, a little oil for frying.

For Pea Raita which uses frozen peas, please click here Inspired by India – Potato and Sweetcorn Samosas with Pea Raita

Method:

  1. Chop your garlic and onion and gently fry in a pan with the oil until softened
  2.  Add your curry paste and mix well
  3.  Pour in the coconut milk and passata, give it all a good stir
  4. Add your chickpeas and bring to a simmer and cook for 20mins or until the chickpeas have softened slightly and taken on all of the curry flavour
  5. And that’s it…serve with rice and the pea raita if you wish
  6. Enjoy!