I haven’t added a recipe in a while, probably because my cooking has been somewhat desultory. But I’ve resolved to turn over a new leaf. Last night, I came home and whipped up not only a batch of the above curry but also of chilli con carne in about an hour. Very Nigella Express.
So this particular recipe is taken, more or less completely, from the Delicious magazine website. I cook it quite a lot because – well, I like it. It is great for a midweek supper and I tend to take the remaining portions for lunch over the following days – curry always tends to improve in flavour with a bit of sitting time and it’s nice and filling with maybe a pitta bread on the side for dunking.
In general, I am a big fan of pounding up spices to make my own paste if I’m making curry, but in this case you’ll notice that it comes out of a jar – a minor cheat but it does make this incredibly quick to do. Last night I had points to spare, so had not only this and a 60g portion of basmati rice (3 points) but also half a naan bread (3.5 points).
1 large aubergine, finely diced
1 green pepper, diced
Tsp (or more if you’re into a bit of heat) chilli powder
Tbsp vegetable oil
Tsp black mustard seeds
150g red lentils
2 tbsp curry paste (use your favourite. Or make your own if you’re feeling it)
450ml vegetable stock
Serves 4, 2.5 points per person
Preheat over to 190. Toss the aubergine and the pepper in the oil and the chilli powder, season well and put in the oven for 20-25 minutes until soft and beginning to brown.
Meanwhile, soften the onion in the pan for about five minutes before adding the mustard seeds. Wait for the seeds to start popping before stirring through the curry paste and the lentils.
Pour over the stock, and simmer for 15-20 mins, or until the lentils are soft.
Stir through the roasted vegetables prior to serving. You could also add fresh coriander at this point should you so wish.