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
Drain and rinse the red lentils thoroughly using 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 red lentils, coconut milk, water, 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.