Red Lentil and Aubergine (Eggplant) Curry |
|
 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
I stole this from a friend who is doing weight watchers. I didn't find much veggie inspiration in her books but this looked great. She told me I have to add this sentence in 3 weight watchers POINTS values per serving whatever that means... Ingredients:
low-fat cooking spray, for frying |
1 onion, chopped |
2 garlic cloves, crushed |
2 tablespoons curry powder |
1 aubergine, diced |
175 g dried red lentils |
600 ml vegetable stock |
1 pinch salt |
100 ml low-fat coconut milk |
2 tablespoons chopped fresh coriander |
Directions:
1. Spray pan with oil and cook the onion and garlic until soft.
2. Stir in curry powder and cook for a further minute.
3. Add aubergine, lentils and stock to the pan.
4. Bring to the boil and simmer uncovered for 30 mins - stir frequently.
5. If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
6. Add salt, coconut milk and coriander.
7. Stir and serve.
|
|