Vegan Oven Roasted Spicy Aubergines with Spicy Green Lentils

Friday night is a good excuse for a curry night right? Check out this delicious vegan recipe for some healthy inspiration.

Serves: 4

Prep: 10 mins
Cook: 45 – 60 mins

Ingredients: 1 white or brown onion, 2 large aubergines or 4 baby aubergines, 1 cup of green lentils, 2 cups of coconut milk, 1 veggie stock cube, 1/2 tsp of cumin, 1/2 tsp of turmeric, 1 chopped red chilli and 1/2 tsp of dried ginger, 4 tbsp of oil, 1 tsp. of masala paste.

Method: 

1. Preheat the oven to 200F
2. Chop your onion and garlic and fry in a pan with 1 tbsp of oil for a few minutes until softened
3. Add all of your dried spices and chilli and coat the onions and garlic well
4. Add the lentils with 2 cups of coconut milk and 3 cups of veggie stock and give it a good stir
5. Bring to the boil and then turn down to a simmer until the lentils are soft, you may need to add some more liquid and give it the occasional stir
6. While the lentils are cooking, mix the masala paste with 3 tbsp. of oil
7. Cut the aubergines in half lengthways, criss cross the flesh and place on a baking tray flesh side up
8. Brush the masala oil all over the flesh and pop in the oven for 30 – 45 mins until soft
9. Once the aubergines and lentils are cooked serve up on a fluffy bed of basmati rice, lentils first then the aubergines on top
10. Enjoy!

Tip: I used the same cup to measure the lentils and liquids to make sure I get the right measurements. 

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