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Aubergine, sweet potato and coral lentil curry - Rice
You can vary the vegetables in this curry to your liking and add the zest and juice of half a lemon at the end of cooking. You can cook the lentils separately from the vegetables for 15 minutes in 3 times their volume of liquid. In this case, add only 20cl of coconut milk to the vegetables. You can replace the coconut milk with rice milk, which is more neutral but interesting from a dietary point of view and as an alternative to cream for those intolerant to cow's milk-based products.
Ingredients - for 4 people
- 2 lb to 2.2 lb aubergines (eggplants)
- 2 balls of mozzarella
- 1 jar of preserved tomatoes
- 10 oz couscous
- A few sprigs of basil
- A few sprigs of parsley
- Olive oil
- Provençal herbs
- Salt and pepper
Preparation
Peel the garlic and ginger, and chop finely. Heat a drizzle of olive oil in a large frying pan and sauté until just browned. Add the curry powder and stir for 2 minutes.
Rinse the aubergine and cut into cubes. Peel the sweet potato and cut in the same way. Thinly slice the onion. Remove the leaves from the coriander.
Put all the vegetables in the pan and stir over a high heat for 5 minutes. Add the red lentils, pour in the coconut milk, and lower the heat. Leave to cook for 20 minutes, uncovered, stirring often until the vegetables are tender. Season with salt during cooking. Add a little water if necessary and the coriander leaves.
Meanwhile, cook the rice in plenty of boiling salted water for 10 minutes. Drain.
Check that the vegetables and lentils are cooked through and serve the curry with the rice.
