Aubergine, mushroom and lentil coconut curry

A great meat free mid week meal that will satisfy even the hardiest meat eater. Beautifully roasted aubergine with delicious button mushrooms in a creamy lentil coconut sauce.

SERVES: 4 | PREP & COOK: 50 min

Ingredients

• 1 x aubergine, diced into cubes

• Drizzle olive oil

• Salt and pepper

• 1 garlic clove, finely diced

• 1 inch ginger, finely diced

• 1 onion, finely diced

• 1/2 tsp turmeric

• 1/2 tsp corriander

• 1/2 tsp garam masala

• 1/2 tsp cumin

• 1/2 tsp chilli powder (or to taste)

• 1 tbsp tomato puree

• 100g button mushrooms

• 1 x tin coconut milk

• 1 tbsp cream cheese

• 2 tbsp half or full fat milk

• 1 x tin lentils

• 1 handful fresh corriander, diced

• Rice to serve (optional).

Method

1. Pre heat the oven to 200°c. Place the diced aubergine in a roasting tray, sprinkle with salt and pepper and a little olive oil. Place in the oven and cook for 25 minutes.

2. Once the aubergine is done remove from the oven and set aside.

3. In a large deep frying pan, drizzle with a little olive oil. Add the onion, garlic and ginger and fry over a medium heat for 4 minutes.

4. Add the turmeric, cumin, garam masala, ground corriander and chilli powder and cook for a further 2 minutes.

5. Add the tomato puree and stir for another minute.

6. Next add the coconut milk, lentils, half fat milk and cream cheese. Add the mushrooms and roasted aubergine and season well. Reduce to a simmer and cook for 20 minutes.

7. Serve with rice or flat breads and sprinkle with fresh corriander.