We used to do a vegetarian dish each week, but when I got gestational diabetes it all went out the window and we stuck the to dishes we knew were good for my blood sugar levels. Now we are finally getting back to having a meat free day each week and I love it! This meat free dish is hearty enough to satisfy the meat lovers in your home, it's so tasty they won't even miss the meat!
Ingredients
1 Aubergine - diced (Eggplant)
1 small bag of spinach
1 onion finely chopped
2 cloves of garlic -crushed
1tbs curry powder (or more if you like it strong!)
175g red lentils
500ml veg stock
150ml coconut milk
Fry the onion and garlic in a pan until soft and golden and add the curry powder.
Add the aubergine, lentils and stock and stir, bring to boil then simmer over a medium heat for 30 mins. Keep stirring the mixture and if you need more liquid add some water or more stock if you have it.
Once the lentils are cooked add the coconut milk and stir to heat through.
Add the spinach just before you serve it so it wilts a little.
Serve with some Nan bread and scoff that baby down!
Ingredients
1 Aubergine - diced (Eggplant)
1 small bag of spinach
1 onion finely chopped
2 cloves of garlic -crushed
1tbs curry powder (or more if you like it strong!)
175g red lentils
500ml veg stock
150ml coconut milk
Fry the onion and garlic in a pan until soft and golden and add the curry powder.
Add the aubergine, lentils and stock and stir, bring to boil then simmer over a medium heat for 30 mins. Keep stirring the mixture and if you need more liquid add some water or more stock if you have it.
Once the lentils are cooked add the coconut milk and stir to heat through.
Add the spinach just before you serve it so it wilts a little.
Serve with some Nan bread and scoff that baby down!