Lentil and Aubergine Curry (GF/VG) Serves 4

This is a hearty, sweet and spicy curry that is still packed with protein and flavour. A great option for days when you want to cut back on your meat or if you live with Vegans or Veggies. Serve with your favourite rice!

Ingredients

1 large aubergine, diced
1 butternut squash, diced
1 large white onion, sliced
1 courgette, cubed
180g dry green lentils
400g chopped tomatoes
large handful of baby spinach
1 tbsp tomato puree
1 tsp crushed ginger
1 tsp crushed garlic
1 red chilli
1 tsp mango chutney
2 tbsp medium curry powder
2 tsp cumin
salt and black pepper
1 tbsp extra virgin olive oil
frylight

Method

1. Preheat the oven to 200 degrees C, in an oven dish, mix the squash and aubergine, spray with a light cover of frylight and sprinkle with 1 tsp of cumin, season. 
2. Place in the oven for 30 minutes, stir half way through cooking.
3. Clean the lentils using a sieve, place in a deep pan and cover with 1 litre of cold water. Cover, bring to the boil and cook on a simmer for 30 minutes whilst the vegetables cook, drain and set aside.
4. In a deep pan, heat the olive oil, saute the onions with the garlic and ginger until softened. 
5. Add the cumin, tomato puree and curry powder and grate in the red chilli.
6. Add the courgette and mix through on a medium heat, add a dash of water to avoid it sticking and continue to cook for 5 minutes. 
7. Pour in the chopped tomatoes, fill the can with water and pour in, bring to a simmer. 
8. Add in the aubergine and butternut squash and cook for 10 minutes. 
9. Add in the cooked lentils, mango chutney and baby spinach and mix through well. Place the lid on to cover and reduce the heat, allow the spinach to wilt. 
10. Check if you need to season before serving with your choice of rice.