Ingredients
-
-
1
-
2
-
2
-
1
-
175
-
600
-
1
-
100
-
2
-
-
-
-
-
Directions
Red Lentil and Aubergine (Eggplant) Curry,I stole this from a friend who is doing weight watchers. I didn’t find much veggie inspiration in her books but this looked great. She told me I have to add this sentence in “3 weight watchers POINTS values per serving” whatever that means…,This curry was fab although I did make a few changes. I added green and yellow peppers a leek and some chilli to this dish. Also when serving I sprinkled in a little Garam masala and some pepper. Fantastic vegan recipe,Spicy, good taste in spite of the changes I made. Did not have an aubergine and the shops were closed……..Looked in my freezer and came up with 2 cups of mushrooms and 2 cups of mixed green vegetables (spinach, green beans, broccoli and peas) Also tossed in half a minced carrot. Since this would probably get too dry I upped the coconut milk to 200ml. Did I make a completely different recipe? Hope not as this was very good indeed and will certainly be made again (and then with the aubergine!) My meal was probably not the WW points but that was not the reason I made it. Btw, I weighed the lentils in a cup measure and found that 175g lentils equals one cup. Thanks for posting.
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Steps
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1
Done
|
Spray Pan With Oil and Cook the Onion and Garlic Until Soft. |
|
2
Done
|
Stir in Curry Powder and Cook For a Further Minute. |
|
3
Done
|
Add Aubergine, Lentils and Stock to the Pan. |
|
4
Done
|
Bring to the Boil and Simmer Uncovered For 30 Mins - Stir Frequently. |
|
5
Done
|
If the Lentils Are not Tender and Mushy, Boil the Curry Vigorously For 5 Minutes. |
|
6
Done
|
Add Salt, Coconut Milk and Coriander. |
|
7
Done
|
Stir and Serve. |
