Ingredients
- Oil, a little for frying
- 1 onion, thinly sliced (halved)
- 1/3 cup lentils (rinsed, dried red lentils)
- 2/3 cup curry paste (red)
- 400 ml coconut milk (canned)
- 1 tablespoon lime juice
- 2 teaspoons brown sugar
- Salt, to taste
- Pepper, to taste
- 300 gram eggplant (cut into 3cm pieces)
- 300 gram cauliflower (cut into florets)
- 100 grams spinach (baby spinach leaves)
- White rice, to serve (steamed)
How to Make
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Step 1: Heat an oiled, large, deep frying pan over a medium to high heat and add onion and cook, stirring occasionally for about 2 minutes or until soft.
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Step 2: Add lentils and paste and cook, stirring, for 1 minutes and then add milk, 1 cup water, juice and sugar and season and then bring to a boil and stir in eggplant and cauliflower and return to a boil and simmer, covered, for 10 minutes.
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Step 3: Remove lid and simmer for a further 5 minutes, or until vegatabes are tender and then stir in spinach until just wilted.
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Step 4: Serve with rice.
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Step 5: TIP - Curry can be made a day ahead. Keep covered, in the fridge. For a non-vegetarian option, add raw, peeled prawns or fresh chicken strip once lid is removed from pan and simmer until cooked.
We hope you enjoy this recipe!
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