Created by ImPat on February 18, 2019
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.
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.
Step 3: Remove lid and simmer for a further 5 minutes, or until vegatabes are tender and then stir in spinach until just wilted.
Step 4: Serve with rice.
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.