Vegan coconut curry
Ingredients
Method
1 tbsp olive oil
Heat the oil in a large saucepan and cook the onion for 3-4 mins, until just softened
1 onion, finely chopped 2 garlic cloves, crushed 5cm ginger, grated 1 red chilli, deseeded and finely chopped (optional) 1 tsp each of ground cumin, turmeric and coriander 1 large aubergine, cubed 400ml can reduced fat coconut milk 250g pack ready cooked green lentils 100g frozen peas ½ x 25g pack coriander, roughly chopped 250g pack basmati rice
Add the garlic, ginger and chilli, if using, then cook for another 2 mins Stir in the spices, then cook for 1 minute more Add the aubergine and cook for 2-3 mins, until just starting to soften Stir in the coconut milk and lentils, and season well Simmer gently for 10 mins, until slightly thickened Add the peas and most of the coriander, then cook for 2 mins, to heat the peas Cook the rice according to the pack instructions Divide the rice between 2 plates, then top with the curry and scatter over the remaining coriander to serve
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