Red Lentil And Aubergine (Eggplant) Curry - cooking recipe

Ingredients

low-fat cooking spray, for frying
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
1 aubergine, diced
175 g dried red lentils
600 ml vegetable stock
1 pinch salt
100 ml low-fat coconut milk
2 tablespoons chopped fresh coriander

Preparation

Spray pan with oil and cook the onion and garlic until soft.
Stir in curry powder and cook for a further minute.
Add aubergine, lentils and stock to the pan.
Bring to the boil and simmer uncovered for 30 mins - stir frequently.
If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
Add salt, coconut milk and coriander.
Stir and serve.