Baked baby aubergine with spicy lentil and chickpea curry
- The Vegetarian Society
- Feb 1
- 1 min read
Updated: Apr 16

Credit and permission to share: The Vegetarian Society
To keep people that you feed every day, from dusk 'til dawn, coming back, every day, is difficult when you are a contract catering manager, so themed days were a key part of my menu cycle. On our vegetarian themed days I remember getting lots of marketing material to decorate the restaurant.
Preparation 10 mins, cooking 35 mins
Serves 4
Egg-free, dairy-free, gluten-free, nut-free, vegan, wheat-free
You will need:
Ingredients
For the baby aubergine curry
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
1 x 400g can chopped tomatoes
450ml vegetable stock, made with 1 low-sodium vegetable stock cube
100g dried red lentils
1 x 400g can chickpeas drained and rinsed
100g frozen peas defrosted
For the baby aubergines
600g baby aubergines
1 tsp medium curry powder
2 tsp olive oil
To serve
320g white and wild basmati rice, dry weight (we used Tilda mixed pack)
15g fresh coriander leaves
100g vegan yogurt
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