red lentil & sweetcorn curry

Rich, simple and absolutely delicious - this curry hits all the right spots for the perfect recipe to make during the week. The curry base is made from blending sweetcorn and mixing it though curry spices and creamy coconut milk. The recipe uses roasted aubergine but you can replace it with roasted sweet potato, cauliflower, butternut squash - anything you have at home. If you wish, finish with a dollop of yoghurt and a little fresh coriander.

4 · 35 minutes

ingredients

• 2 aubergines
• 340g sweetcorn (from a can)
• 200g dry red lentils
• Large handful of spinach
• 1 onion, peeled and chopped
• 2 cloves of garlic, peeled and chopped
• 1 teaspoon of paprika
• 1 teaspoon of ground coriander
• 1 teaspoon of ground cumin
• 1/2 teaspoon of turmeric
• Juice of 1 lime
• 1x 400g can of coconut milk
• Dash of almond milk
• Pinch of salt
• Olive oil
• Pinch of chilli flakes

method

1. Preheat the oven to 190°C fan.
2. Cut the aubergine into bite-sized chunks and place into a baking dish. Drizzle with olive oil and a pinch of salt and cook for 30-35 minutes until soft. Once soft, remove from the oven and leave to one side until needed.
3. Blitz the sweetcorn (and everything in the can) in a powerful blender (we use a NutriBullet) until it comes together to form a thick paste and all of the big kernels have broken down. Leave to one side until needed.
4. Place a large pan over a medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a large pinch of salt. Cook for 5-10 minutes until soft. Once soft, add the spices and mix well - cook for 2 more minutes.
5. Add the sweetcorn sauce to the pan, along with the lime juice, coconut milk and red lentils. Mix well and leave to cook for 20 minutes until the red lentils become soft - adding a splash of almond milk if the mixture ever becomes too thick or begins to stick to the bottom of the pan.
6. Once soft, mix through the cooked aubergines and spinach. Cook over the heat for a few more minutes until the spinach wilts.
7. Serve with a sprinkle of chilli flakes.