This was featured in a top 10 veggie recipes list compiled by @deliciousmag And truly delicious it is too. The original recipe is available on their website. I’ve made a few tweaks, and think the lentil base will form a good basis for many a curry to come!
For 4 portions you need:
1 onion, chopped
2 cloves garlic, crushed
1 tsp black onion seeds
1 tsp mustard seeds
2/3 tube of Asda Balti curry paste
150g red lentils
600ml veggie stock
1 aubergine, cubed
1 green pepper, roughly diced
1/2 tsp chilli powder
3 tbsp veg oil for the aubergines and 1 tbsp oil for the curry
Begin by tossing the aubergine and pepper in the oil and chilli powder then roast in a hot oven for 30-45 minutes. Meanwhile sautee the onion in the oil for 10 mins. Add the mustard and black onion seeds and cook till the seeds pop. Add the garlic and cook for a few minutes more. Add the curry paste and cook out. Add the lentils and stock and bring to the boil. Reduce the heat, add in the peppers and aubergines, and cook for 20-30 mins. I like the lentils mushy but if you like them firmer then err on the shorter cooking side.
Serve with paratha, rice and tandoori quorn/tofu.