Slow Cooked Red Lentil and Aubergine Curry

While taking the time to make a curry can be very therapeutic, sometimes I would rather be sat down with a glass of wine than stood by the stove! This is when I turn to my trusty slow cooker and make my Slow Cooked Red Lentil and Aubergine Curry – possibly the simplest but most satisfying recipe I know. You can use it as a topping for jacket potatoes, a filling for flatbreads or alongside brown rice or quinoa as a simple week day dish.

If you’re feeling brave, add an extra red chilli.

As a rough guide, this recipe serves 4.

  • 400ml coconut milk
  • 400ml water
  • 200g red lentils
  • 4 curry leaves
  • 2 cloves of garlic
  • 2 sticks of celery
  • 2 carrots
  • 1 aubergine
  • 1 brown onion
  • 1 red chilli
  • 1 thumb sized piece of ginger
  • 4 tbsp. garam masala
  • 2 tbsp. tumeric
  • Sea salt and black pepper to taste

Begin by preparing the ingredients. Drain and rinse the red lentils thoroughly in a colander. Peel and finely chop the garlic, celery, carrots, aubergine, onion, chilli and ginger. Add the prepared vegetables to a slow cooker along with the coconut milk, water, red lentils, curry leaves and ground spices. Stir to combine then cover the slow cooker with a lid.
Cook on a low heat for 6-8 hours, stirring every couple of hours if possible. Remove the curry leaves then season to taste.

Serve and enjoy!

About mykindakitschen

Cruelty free cooking by Lauren Carter. Wife, travel fanatic, fitness junkie, retro fashion enthusiast and foodie from Cumbria.

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