Baked baby aubergine with spicy lentil and chickpea curry

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

Recipes - Vegetarian Society