Vegan Monday: aubergine, tomato and red lentil curry


Hooray, it appears I made it successfully through a Vegan Monday for a change. No lip balm or hot chocolate slip-ups this time. I had fruit for breakfast, mulligatawny soup for lunch and a vegan chocolate peanut butter bar as a snack along with my vegan hot chocolate.

And also for a change, I made a proper dinner and didn’t just heat up a frozen burger-type product and serve it with chips and beans.

Go me.

Aubergine, tomato and red lentil curry (serves 4)
(Adapted from Easy Vegan)

3 tbsp olive oil
1 large aubergine, chopped into large chunks
1 red onion, chopped
2 garlic cloves, crushed
1 tbsp ginger, grated
250g cherry tomatoes
6-8 curry leaves
1 tsp ground cumin
1/4 tsp chilli powder
1 tbsp tomato puree
125g red lentils

  1. Heat 2 tbsp of the oil in a large frying pan and add the aubergine. Cook the aubergine until it darkens and the oil it’s absorbed seeps back out, about 10 minutes. Remove the aubergine from the pan and set to one side.
  2. Add the remaining oil to the pan and add the onions, garlic and ginger and cook for 5 minutes. Add the cherry tomatoes and cook for a few minutes until they start to soften and collapse, then remove them from the pan and set aside with the aubergine.
  3. Add the curry leaves and cumin to the pan and cook for a few minutes, as the curry leaves pop and crackle. Add the chilli powder, tomato puree, 500ml water and the lentils and simmer for 15-20 minutes, until the lentils are tender but retain some bite. About 5 minutes from the end, stir in the aubergine and tomatoes and heat through.
  4. Serve with basmati rice.
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