Looking for a dinner option which is low in fat but high in flavour & also meat free.....give this one a try!
1kg potatoes, peeled and cut (3cm chunks)
1 tbsp oil
1 large brown onion, chopped
2 large garlic cloves, crushed
2 aubergines (medium-large), chopped into 3cm chunks
1 tbsp medium curry powder
400g chopped tomatoes
2 tbsp tomato purée
410g green lentils, drained (can be bought in a can)
Preheat the oven to fan 200C/conventional 220C/gas 7.
Cook the potatoes in lightly salted, simmering water for 15-20 minutes until just tender (Don’t let the water boil or the potatoes will break up)
Meanwhile, heat the oil in a large frying pan and gently fry the onion and garlic until they start to go golden (about 4-5 minutes) Remove 2 tbsp of onion mixture and set aside.
Add the aubergines to the pan. Cook gently, stirring occasionally (6-8 minutes), until softened. Stir in the curry powder. Cook for 30 seconds then add the tomatoes, tomato purée and lentils. Cook for 1-2 minutes, then transfer to a 2 litre dish.
Drain the potatoes, pile on top of the aubergine mixture and sprinkle over the reserved onion mixture.
Bake for 30-35 minutes until nicely browned on top. Serve with veg of choice or a salad.
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