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Mushroom, Aubergine and Lentil Curry

Mushroom, Aubergine and Lentil Curry

Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
741 kcal
Protein
: 
21.1g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • May contain traces of allergens
  • Celery
  • Barley
  • Cereals containing gluten
  • Kamut (wheat)
  • Khorasan (wheat)
  • Oats
  • Rye
  • Spelt (wheat)
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 pot(s)

North Indian Style Spice Mix

400 milliliter(s)

Coconut Milk

1 unit(s)

Baking Potato

1 grams

Coriander

1 unit(s)

Onion

1 unit(s)

Aubergine

(May contain traces of: Celery)

150 grams

Chestnut Mushrooms

30 grams

Tomato Puree

1 unit(s)

Garlic Clove

1 unit(s)

Lime

1 sachet(s)

Vegetable Stock Powder

1 unit(s)

Ginger

1 carton(s)

Lentils

(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)

Not included in your delivery

75 milliliter(s)

Water for the Curry

Energy (kJ)3101 kJ
Energy (kcal)741 kcal
Fat41.9 g
of which saturates34.6 g
Carbohydrate72.8 g
of which sugars17.4 g
Dietary Fibre16.1 g
Protein21.1 g
Salt1.7 g
Potassium997.4 mg
Calcium42.8 mg
Iron1.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pre-heat your oven to 220 degrees. Remove the top and bottom from the aubergine, halve lengthways and then slice into 1cm wide slices. Chop into 1cm chunks and pop onto a baking tray in a single layer. Drizzle with oil, a pinch of salt and pepper. Bake in your oven until the aubergine is soft in the middle and golden on the edges, 15-20 mins. Turn halfway through cooking.

2

Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press), peel and grate the ginger.  Tip: use a teaspoon to peel the ginger. Quarter the chestnut mushrooms. Chop the potato into 1cm chunks (no need to peel if you don't want to).

3

Heat a drizzle of oil in a large saucepan on medium heat. Add the chestnut mushrooms, a pinch of salt and pepper. Stir and cook until the mushrooms are browned, 4-5 mins. Add the onion, stir together and cook until softened, another 4-5 mins. Add the garlic, ginger, tomato puree and north indian style curry powder. Stir and cook for 1 minute.

4

Pour in the coconut milk and water (see ingredients list for amount). Stir in the vegetable stock powder and the potatoes. Bring to the boil, cover with a lid and simmer until the potatoes are cooked, 15-20 mins. Stir every few minutes. Tip: The potatoes are cooked when you can easily slip a knife through them.

5

While the curry cooks, drain and rinse the lentils in a colander. Roughly chop the coriander. Halve the lime. Once the curry is cooked and the potatoes tender, add in the lentils as well as the aubergine (once it's cooked) and bring back to the boil. Stir in half the coriander.

6

Squeeze in half the lime juice, then taste and add more lime juice, salt and pepper if you feel it needs it. Serve in bowls with the coriander sprinkled on top.

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