Recipe 46 Coconut, Aubergine & Lentil curry recipe review

In my little homemade recipe book where I cut out recipes I want to try and stick them in one place, I found a recipe for coconut, aubergine and lentil curry. I have an abundance of Aubergines since buying 6 for £1 at the market and wanted to use them up so tried an Asda recipe from their magazine (can also be found here).


200g dried puy lentils or green lentils
600ml vegetable stock, made with 1 stock cube
2 tbsp sunflower oil
1 onion, chopped
1 glove garlic, crushed
2cm piece fresh root ginger, peeled and grated
1 level tsp crushed dried chillies
1 level tsp ground cumin
1 level tsp ground turmeric
1/4 level tsp ground cinnamon
2 level tsp ground coriander
400ml reduced-fat
coconut milk
2 aubergines, cut into cubes
200g frozen peas
2 tbsp chopped fresh coriander, plus extra sprigs to serve
Basmati rice (prepared as packet instructions) and raita yogurt dip, to serve

Put the lentils in a pan with the stock and heat until simmering. Partially cover the pan and simmer until the lentils are just tender, about 30 minutes. Set aside.
Heat the oil in a large saucepan, add the onion and cook over a low heat, stirring occasionally, until soft and transparent. Add the garlic and ginger and cook for 1 minute.
Stir in the dried chillies, cumin, turmeric, cinnamon, coriander and 2 tbsp cold water, and stir over a low heat for 1-2 minutes.
Add the lentils and their cooking water, coconut milk and the aubergine. Heat until simmering, then cover and simmer very gently for 10-15 minutes until the aubergine is tender.
Add the peas, return to the boil, cover and simmer for another 3-4 minutes. Stir in fresh coriander and serve with rice and raita. Garnish with sprigs of coriander.

I did have a few substitutes for this recipe and am not sure if this was the reason it didn't turn out quite as flavoursome as I had hoped. I used a can of green lentils therefore didn't have the step of cooking them separately in stock, however I still added the stock to the tin of lentils. I also used coconut milk powder as I got it from Borough Market and wanted to experiment with it a little more. I think maybe if I had used a tin of coconut milk, it may have been richer. 
I did enjoy the meal, but because it didn't blow me away, I think I would try other recipes before coming back to this one.


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