Summary
Ingredients 1 medium aubergine 2 tbsp vegetable oil 1 medium onion, finely chopped 2 garlic cloves, crushed 2cm piece fresh root ginger, peeled and chopped 2 tbsp mild curry powder 2 tsp whole cumin seeds cauliflower, cut into large florets 150g red lentils, washed and drained 100g natural yoghurt, plus 1-2 tbsp to serve 20g pack fresh coriander, finely chopped 150g Waitrose Pomegranate seeds Method Preheat the oven to 190C, gas mark 5. Place the whole aubergine directly onto the oven shelf and roast for 15 minutes. Remove and allow to cool slightly.
Meanwhile, heat the oil in a medium saucepan and saut the onion for three to four minutes until starting to soften. Add the garlic and ginger and fry for a further minute without colouring. Sprinkle in the curry powder and cumin, and cook for one-two minutes.See the full content of this document
Extract
Homecooking ; Roasted Aubergine Curry with Cauliflower
Add the cauliflower an...
See the full content of this document
Sponsored links
