This curry is so easy to make, and you can double, triple or quadruple the ingredients even, to make a huge quantity for lots of dinner guests, or for freezing, it freezes really well.
Here’s the recipe and the method I use to make this delicious vegetarian curry. The quantities I state would make enough for four people.
3 tbsp olive oil
2 aubergines (cut into 1cm cubes)
1 onion, chopped
2 tbsp mild curry paste
3 x 400g tins plum tomatoes, blended until smooth
200ml hot vegetable stock
150g red lentils
I heated 2 tbsps of the oil in a large pan, adding the aubergine and frying until golden, then I removed the aubergine and set aside.
Next I added the remaining tablespoon of oil to the pan and fried the onion for about 10 minutes until it was soft. Then I added the curry paste and fried it for 2 minutes.
I transferred the aubergine back to the pan, along with the tomatoes, hot stock and lentils. Bringing the pan to the boil, then reducing the heat to simmering, I left the curry to cook for about 30 minutes, stirring every so often, until the lentils were cooked.
I served mine with basmati rice.
I’ll be making a large pan of this for freezing before the baby arrives, to make sure we have some good dinners to eat in the first weeks of being new parents!