Jamie Oliver Aubergine And Lentil Curry

When I first made this Jamie Oliver Aubergine And Lentil Curry, I was craving something wholesome yet deeply flavorful—and this dish absolutely delivered. With tender chunks of golden aubergine, creamy lentils, and layers of warming spices, it’s a meal that feels both comforting and nourishing. I was surprised by how satisfying and hearty it was, especially paired with warm naan. (inspired by Jamie Oliver)

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 Jamie Oliver Aubergine And Lentil Curry

Cook the Lentils:
In a large saucepan, add the red lentils, chopped onion, diced tomatoes, turmeric, and 400ml (2 cups) of water. Bring it all to a boil, then turn the heat down and let it simmer gently for about 20–25 minutes. You’re looking for the lentils to soften and break down a little—they should be creamy but still have texture.

Prepare the Aubergines:
While the lentils are cooking, toss your aubergine chunks with olive oil, a good pinch of salt, and some black pepper. Heat a large frying pan over medium heat and fry them in batches. You want them golden brown and softened, which usually takes about 8–10 minutes per batch. Don’t rush this bit—it adds lovely depth to the dish.

Cook the Spices:
Once all your aubergines are cooked, return them all to the pan. Stir in the crushed garlic, cumin seeds, ground coriander, cardamom, and optional chilli flakes. Let everything sizzle for about a minute—just until your kitchen smells amazing and the spices start releasing their aroma.

Combine and Simmer:
Tip the spiced aubergines into your lentil pot. Add another 200ml (1 cup) of water, give it all a good stir, and simmer gently for 15 minutes. Stir now and then to stop anything sticking, and let the flavors really meld together.

Finish and Serve:
Finally, stir in the garam masala and cook for just a minute more. Turn off the heat and let the curry sit for a few minutes before serving. Garnish with chopped coriander if you like. Serve hot with fluffy basmati rice or some toasted naan to scoop up all that goodness.

Why I Love This Recipe

I made this on a rainy Tuesday, and it turned out to be exactly what I needed. It’s incredibly comforting, but still feels light thanks to the aubergine. My partner went back for seconds (and thirds), and it reheated like a dream the next day. It’s a clever way to turn humble pantry staples into something really special.

Recipe Tips

• Use fully cooked lentils: They should be soft before adding the aubergines—if not, give them more time.
• Fry aubergines in batches: Avoid overcrowding to get that beautiful golden edge.
• Chilli control: Skip the flakes for a milder curry or toss in a fresh chilli for a proper kick.
• Rest before serving: Letting it sit for 10 minutes enhances the flavors.
• Swap spices: If you don’t have cardamom, a little extra garam masala can work in a pinch.

How To Store This Jamie Oliver Aubergine And Lentil Curry

At Room Temperature:
Cool for up to 2 hours max, then store—don’t leave it out longer.

In the Fridge:
Transfer the cooled curry to an airtight container. It’ll keep well for 3 days and tastes even better on day two.

In the Freezer:
Let the curry cool fully, then freeze in portions for up to 3 months. Label the container with the date.

Reheating:
Warm in a saucepan over low heat, adding a splash of water if it’s too thick. Stir occasionally and heat through for 5–7 minutes.

Nutrition Facts (per serving)

• Calories: 484
• Carbs: 81g
• Protein: 15g
• Fat: 17g
• Sugar: 24g
• Fibre: 24g
• Sodium: ~400mg (depending on your canned tomatoes and added salt)

Let’s Answer a Few Questions!

Can I use green lentils instead of red?
You could, but they take longer to cook and won’t break down the same way. Red lentils give that creamy texture.

What can I use instead of aubergine?
Courgette (zucchini), sweet potato, or even mushrooms would be lovely substitutes.

Is this curry vegan?
Totally! As written, this is a completely plant-based recipe.

Can I make this ahead of time?
Yes! It actually tastes better the next day. Make a batch and store it for easy lunches or dinners.

What should I serve it with?
Rice is classic, but naan or flatbread are great for scooping. Add a dollop of yogurt if you like a creamy contrast.

Try More Recipes:

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