Aubergine & Lentil Rogan Josh

Aubergine & Lentil Rogan Josh

Serves 1

Core recipe

Points plan 2 pts per serving

1 small aubergine, cut int half lengthways

½ red onion, finely chopped

1 clove garlic, crushed

50g red lentils

300ml veg stock

1 tbsp tomato puree

1 tbsp rogan josh curry powder

1 tomato, skinned, seeded and chopped

1 tbsp chopped fresh coriander

salt & pepper

Preheat oven to Gas 6/200ºC/400ºF

Using a dessertspoon, carefully scoop out the centre of one half of the aubergine and place on a chopping board.  Put the shell face down onto a non-stick baking tray and bake for 10-15 mins until soft.

Meanwhile chop the aubergine flesh with the other half of the aubergine, into small dice and place in a non-stick pan with the onion and garlic.  Cook over moderate heat until the aubergine is browned all over.

In a separate pan, boil the lentils in the stock with the tomato puree and curry powder until the lentils are soft.

Add the aubergine mixture to the lentils and stir in the tomato and coriander.  Season to taste.

Place the baked shell onto a serving plate and pile the mixture into the centre.  Serve hot with salad or veg.