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.

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 Chicken
• Jamie Oliver Aubergine And Courgette Lasagne
• Jamie Oliver Aubergine Daal
• Jamie Oliver Aubergine Burger