Jamie Oliver Aubergine And Lentil Curry

Jamie Oliver Aubergine And Lentil Curry

This easy Jamie Oliver Aubergine and Lentil Curry is a hearty, flavorful dish packed with warm spices and tender aubergine chunks. Made with simple ingredients like lentils, tomatoes, and garlic, it’s a comforting and nutritious meal. Serve it with naan or rice for a delicious, satisfying dinner!

Ingredients Needed

  • 150g (¾ cup) red lentils
  • 1 large onion, finely chopped
  • 1 can (400g / 14 oz) diced tomatoes
  • 1½ teaspoons ground turmeric
  • 2 medium aubergines (eggplants), cut into 1-inch chunks
  • 2 tablespoons olive oil
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cardamom
  • 5 cloves garlic, crushed
  • ¼ teaspoon chilli flakes (optional)
  • 1½ teaspoons garam masala
  • Fresh coriander (cilantro) leaves, optional

How To Make Aubergine And Lentil Curry

  1. Cook the lentils: In a large pan, add the red lentils, chopped onion, diced tomatoes, turmeric, and 400ml (2 cups) of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are soft.
  2. Prepare the aubergines: Toss the aubergine (eggplant) chunks with olive oil, salt, and black pepper. Heat a large frying pan over medium heat and fry the aubergines in batches until soft and golden brown.
  3. Cook the spices: Return all the cooked aubergine chunks to the pan. Add the crushed garlic, cumin seeds, ground coriander, cardamom, and chilli flakes. Cook for 1 minute until fragrant.
  4. Combine and simmer: Add the spiced aubergines into the lentil mixture along with 200ml (1 cup) of water. Stir well and let it simmer for 15 minutes, stirring occasionally.
  5. Finish and serve: Stir in the garam masala and cook for another minute. Garnish with fresh coriander (cilantro) if using. Serve hot with naan bread or rice.
Jamie Oliver Aubergine And Lentil Curry
Jamie Oliver Aubergine And Lentil Curry

Recipe Tips

  • Cook the lentils properly: Make sure the lentils are fully softened before adding the aubergines. If they are still firm, add a little more water and cook longer.
  • Brown the aubergines well: Fry the aubergines in batches to get a golden, slightly crispy texture. Overcrowding the pan will make them soggy.
  • Adjust the spice level: If you like a milder curry, skip the chilli flakes. For extra heat, add a chopped fresh chilli or a pinch of cayenne pepper.
  • Let the flavors blend: The curry tastes even better after resting for 10 minutes. This helps the spices mix well and deepen the flavor.

How To Store And Reheat Leftovers?

  • Refrigerate: First, let the leftover aubergine and lentil curry cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
  • Freeze: Allow the curry to cool completely before placing it in a freezer-safe container. Freeze for up to 3 months. To serve, thaw it overnight in the fridge before reheating.
  • Reheat: Pour the curry into a pan over low heat. Stir occasionally and add a little water if needed. Heat for 5-7 minutes until warm.

Nutrition Facts

Serving Size: 1 of 2 servings​

  • Calories: 484
  • Total Fat: 17g​
  • Saturated Fat: 2g
  • Total Carbohydrate: 81g​
  • Dietary Fiber: 24g​
  • Sugars: 24g
  • Protein: 15g​

Try More Jamie Oliver Recipes:

Jamie Oliver Aubergine And Lentil Curry

Difficulty:BeginnerPrep time: 15 minutesCook time: 40 minutesRest time: minutesTotal time: 55 minutesServings:2 servingsCalories:484 kcal Best Season:Suitable throughout the year

Description

This easy Jamie Oliver Aubergine and Lentil Curry is a hearty, flavorful dish packed with warm spices and tender aubergine chunks. Made with simple ingredients like lentils, tomatoes, and garlic, it’s a comforting and nutritious meal. Serve it with naan or rice for a delicious, satisfying dinner!

Ingredients

Instructions

  1. Cook the lentils: In a large pan, add the red lentils, chopped onion, diced tomatoes, turmeric, and 400ml (2 cups) of water. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are soft.
  2. Prepare the aubergines: Toss the aubergine (eggplant) chunks with olive oil, salt, and black pepper. Heat a large frying pan over medium heat and fry the aubergines in batches until soft and golden brown.
  3. Cook the spices: Return all the cooked aubergine chunks to the pan. Add the crushed garlic, cumin seeds, ground coriander, cardamom, and chilli flakes. Cook for 1 minute until fragrant.
  4. Combine and simmer: Add the spiced aubergines into the lentil mixture along with 200ml (1 cup) of water. Stir well and let it simmer for 15 minutes, stirring occasionally.
  5. Finish and serve: Stir in the garam masala and cook for another minute. Garnish with fresh coriander (cilantro) if using. Serve hot with naan bread or rice.

Notes

  • Cook the lentils properly: Make sure the lentils are fully softened before adding the aubergines. If they are still firm, add a little more water and cook longer.
  • Brown the aubergines well: Fry the aubergines in batches to get a golden, slightly crispy texture. Overcrowding the pan will make them soggy.
  • Adjust the spice level: If you like a milder curry, skip the chilli flakes. For extra heat, add a chopped fresh chilli or a pinch of cayenne pepper.
  • Let the flavors blend: The curry tastes even better after resting for 10 minutes. This helps the spices mix well and deepen the flavor.
Keywords:Jamie Oliver Aubergine And Lentil Curry

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