Vegan coconut curry

Vegan and gluten free, this easy coconut curry filled with aubergine and lentils.

 

Ingredients

  • 1 tbsp Co-op olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 5cm ginger, grated
  • 1 red chilli, deseeded and finely chopped (optional)
  • 1 tsp each of ground cumin, turmeric and coriander
  • 1 large aubergine, cubed
  • 400ml can reduced fat coconut milk
  • 250g pack ready cooked green lentils
  • 100g frozen Co-op peas
  • ½ x 25g pack coriander, roughly chopped
  • 250g pack Co-op microwave basmati rice

 

Method

  1. 1. Heat the oil in a large saucepan and cook the onion for 3-4 mins, until just softened
  2. 2. Add the garlic, ginger and chilli, if using, then cook for another 2 mins
  3. 3. Stir in the spices, then cook for 1 minute more
  4. 4. Add the aubergine and cook for 2-3 mins, until just starting to soften
  5. 5. Stir in the coconut milk and lentils, and season well
  6. 6. Simmer gently for 10 mins, until slightly thickened
  7. 7. Add the peas and most of the coriander, then cook for 2 mins, to heat the peas
  8. 8. Cook the rice according to the pack instructions
  9. 9. Divide the rice between 2 plates, then top with the curry and scatter over the remaining coriander to serve