Spice up supper with this superhealthy recipe that’s high in fibre, packed with iron and counts as 4 of your 5-a-day – it’s cheap too!
Prep:10 mins
Serves 2
100g red lentils, rinsed1 tsp turmeric1 tbsp tamarind paste2 tbsp vegetable oil1 medium onion, thinly sliced1 garlic clove, finely chopped3cm/1¼ inch piece ginger, grated1 tsp curry powder1 medium aubergine, cut into 2 cm slicescooked basmati rice, lime or mango chutney and a few coriander leaves, to serve, if you like
STEP 1Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.STEP 2Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.STEP 3Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.
