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Baked baby aubergine with spicy lentil and chickpea curry

  • Writer: The Vegetarian Society
    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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RubyK
RubyK
23 de jan.
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