• 1 tbsp olive oil
  • 1 chopped onion
  • 2 garlic cloves, crushed
  • 2 tbsp medium curry powder
  • 1 aubergine, diced
  • 175g split red lentils
  • 600ml vegetable stock
  • 100ml coconut milk
  • 2 tbsp fresh coriander


  1. Heat oil in pan and gently cook onion and garlic until soft, stir in the curry powder and cook for 1 minute.
  2. Add the aubergine, lentils and stock to the pan. Bring to the boil and simmer uncovered for 30 minutes, stirring regularly.
  3. Add the coconut milk and coriander, serve with brown rice.