Saucy Peanut Lentil Curry With Aubergines & Slaw

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Saucy peanut butter tomatoey lentil curry with aubergine and slaw

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

This is one of those dishes that has tonnes of layers, textures and flavours and is also filling and healthy. A perfect weeknight meal and the slaw is amazing all on its own.

Ingredients

• 2 aubergines
• 1 red onion
• Thumb-sized piece of ginger
• 4 garlic cloves
• 1 tin (400 g) chopped tomatoes
• 2-4 tbsp chilli sauce (sambal oelek, rayu, sriracha, or similar)
• 3 tbsp toasted smooth peanut butter
• 2 tbsp tomato purée
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar (or the juice of one lime)
• 1 tsp agave or brown sugar (optional)
• 1 tin (400 g) brown lentils, drained (250 g cooked weight)
• 2 spring onions (optional, for topping)
• Sesame seeds (optional, for topping)

Slaw

• ½ a hispi cabbage
• 1 tbsp tahini
• 2 tsp sesame seeds
• ¾ tsp table salt
• 1 large lemon
• 1 tsp Aleppo chilli flakes (optional)

Instructions

1. Preheat the air fryer or oven to 200°C fan.
2. Cut the aubergines into very thick rounds, about 2-3 cm. Drizzle with a little olive oil, season with salt and pepper, and roast for 10-12 minutes on each side until golden and soft.
3. Meanwhile, make the sauce. Finely slice the onion, and grate the ginger and garlic. Heat a drizzle of olive oil in a medium-sized pot and sauté the onion for about 10 minutes over medium heat until caramelised. Add the garlic, ginger, and tomato purée, and sauté for another 2 minutes, stirring continuously.
4. Add the chopped tomatoes, then fill the empty tin halfway with water and add that as well. Stir in the soy sauce, agave or brown sugar (if using), and chilli sauce. Simmer for 10 minutes until slightly thickened, then add the peanut butter, drained lentils, and rice wine vinegar or lime juice. Season well to taste and remove from the heat.
5. While the sauce is simmering, make the slaw. Finely slice the cabbage (ideally using a mandoline) and place it into a mixing bowl with the remaining ingredients. Use your hands to massage the slaw—the lemon and salt will help soften the cabbage.
6. To serve, spoon the tomatoey lentils into bowls, top with the roasted aubergine, and either place the slaw on top or serve it on the side. Sprinkle over sesame seeds and finely sliced spring onion, if using.