I have reinstalled Meat Free Monday in the Smout Household so what better excuse to try a new recipe? This one is a bit similar to the lentil and aubergine curry I made a while ago, but not exactly the same.
I love a one pot wonder and this recipe is super easy to make. I added in a couple of handfuls of lentils and some spinach just to bulk it out a bit, but I'm sure the original recipe from BBC good food would be just as tasty.
Ingredients
1 tbs oil
1 large potato chopped into small pieces
1 onion roughly chopped
250g mushrooms, sliced (I used brown mushrooms for extra flavour)
1 aubergine/eggplant diced
250ml light coconut milk
2 cups of stock
1-2 teaspoons of curry powder
2 handfuls of lentils
Large handful of spinach
Heat up a frying pan that has a lid and add your oil. Add in the onion and potato and cook down till it's soft.
Add the mushrooms and aubergine, lentils, curry powder and stock and bring to s boil, turn down and simmer till everything has gone nice and soft and pour in the coconut cream. Cook until sauce is warm and add some salt if you need it.
Serve with Naan bread.
I love a one pot wonder and this recipe is super easy to make. I added in a couple of handfuls of lentils and some spinach just to bulk it out a bit, but I'm sure the original recipe from BBC good food would be just as tasty.
Ingredients
1 tbs oil
1 large potato chopped into small pieces
1 onion roughly chopped
250g mushrooms, sliced (I used brown mushrooms for extra flavour)
1 aubergine/eggplant diced
250ml light coconut milk
2 cups of stock
1-2 teaspoons of curry powder
2 handfuls of lentils
Large handful of spinach
Heat up a frying pan that has a lid and add your oil. Add in the onion and potato and cook down till it's soft.
Add the mushrooms and aubergine, lentils, curry powder and stock and bring to s boil, turn down and simmer till everything has gone nice and soft and pour in the coconut cream. Cook until sauce is warm and add some salt if you need it.
Serve with Naan bread.