Ingredients

The following ingredients have 4 Servings
  • 200 g Dried red lentils
  • 1 tbsp Olive oil
  • 5 Shallots (diced)
  • 2 Garlic clove (crushed)
  • 1 Aubergine (eggplant) (diced)
  • 4 tbsp Madras curry paste ((heaped))
  • 400 g Chopped tomatoes (canned)
  • 400 ml Light coconut milk
  • 2 tbsp mango chutney ((heaped))
  • 100 ml Vegetable stock
  • Fresh coriander (cilantro) (to serve)

Instruction

  • Cook your lentils according to the packet instructions and then drain.
  • In a large pan, heat the oil and then add the shallots, garlic and aubergine and gently cook for 4 minutes.
  • Add the curry paste and mix well
  • Put the lentils and the rest of the ingredients in the pan, stir well, and simmer for 10-12 minutes, until the curry has thickened a little. You may need to add a little extra stock if it starts getting too thick.
  • Serve with rice and chopped coriander (cilantro).