This creamy Roasted Aubergine Lentil Curry makes a delicious healthy midweek meal. Its an Easy Vegan, Vegetarian, Family Friendly recipe that will go on your weekly rotation. Serve with rice for a comforting meal combo.
Preheat the Oven to 220C / 200C fan / gas mark 7 / 425F. Trim the aubergine and dice it into 2cm pieces. Arrange the aubergine pieces on the baking tray, drizzle olive oil, and season with salt & pepper. Toss to coat and bake for 20 -25 minutes until golden in the edges and soft in the middle.
Toss the diced mushrooms with oil, salt & pepper. Arrange in the baking tray and bake for 15- 20 minutes. Set it aside.
Heat oil in a saucepan over medium heat. Add the onions, ginger garlic, turmeric and cook for 4-5 mins, until softened.
Add tomato purée, spice powders and stir and cook for 1 minute.
Now add the coconut milk, veg stock, and potatoes. Bring to the boil, cover with a lid and simmer until the potato is cooked, 12-15 mins.
Once the curry is cooked and the potato tender, add in the lentils and roasted aubergine and bring back to the boil, another 2-3 minutes..
Squeeze in lime juice, add coriander leaves and mushrooms, season with salt and pepper. Stir to combine.
Sprinkle more coriander leaves and chilli flakes and serve with rice.