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Aubergine, Lentil & Kale Curry

Serves 4-6


1 tbsp ​olive oil

1 onion, finely chopped

1 aubergine, chopped into 2cm chunks

3 garlic cloves, crushed

1 tsp ground turmeric

2 tsp cumin seeds

2 tsp ground coriander

1 tsp garam masala

400g tin cherry tomatoes

400g water 

1 can lentils, drained

220ml coconut collab coconut cream

100g kale

salt & pepper

1. Preheat the oven to 180 degrees C. Place a saucepan over a medium-high heat. Drizzle some oil in the saucepan and then add your chopped onions. Soften the onions for 5-8 minutes, making sure they don't burn. 

2. Turn the heat down to a medium heat. Add your garlic, cumin seeds, ground coriander, ground turmeric & garam masala. Mix it all together and let the flavours infuse for a few minutes. Add your chopped tomatoes and then your water. Let it simmer for 20 minutes.

3. Place your aubergine on a baking tray with baking parchment and place in the oven for 30 minutes.

4. Add the lentils to your curry along with the coconut collab coconut cream and give it a good mix and take it off the heat. Add your aubergines and kale and mix it. Let it sit for 5 minutes before serving to give the kale a chance to soften.

Enjoy with rice and naan bread. 

Allergens: None. 

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