This dish isn’t a curry in the true sense of the word but on the other hand, it isn’t a stew either. It is a quick dish, lightly flavoured with curry… Further, it doesn’t look like much, it doesn’t sound like much, but it really makes up for it all in taste!
I do sometimes spice it up with chilli and when I do so I like to add black beans, but for most part, it is a complete dish as far as nutrition and satisfaction goes and perfect for those days that you want to go meat-free. You may serve it on a grain like cous-cous, quinoa or rice but it really marries well with my Soft Flatbreads. Chop some mint into a bowl of Greek yoghurt and scoop a dollop on top to add some creamy contrast.
2 medium sized onions, chopped
3 large aubergines, diced
60ml mild curry powder
salt to taste
2 cups of lentils, cooked
oil to fry
Note: If you do not have the time to cook lentils from scratch you may substitute it with canned brown lentils. Do however try to cook your own as they taste better and the texture is completely different.
Put a heavy bottomed saucepan onto the heat and pour in enough oil to cover the base.
Fry the chopped onion, curry powder and sugar over a medium heat until the onion has softened and the curry gives off its fragrance.
Add the diced aubergine to the mixture and let it simmer for about 15 minutes, stirring occasionally.
Add the cooked lentils and turn the heat down slightly.
Stir the mixture and allow the aromas to mingle, for no longer than 5 minutes.
Season with salt and serve.