Jo’s Lentil And Aubergine Curry


Feeds 4-6 and leaves leftovers which can be frozen – a great time-saving recipe.

Set the oven to 120 degrees C


1 large aubergine
2 onions
As many cloves of garlic
as you fancy
Approx 300g of red lentils – more if you use more jars of sauce!
1 x Jar Tikka Sauce (350g) (check sugar content)
2 x Jar Korma Sauce (350g) (check sugar content)
Some coconut block


A heavy based casserole dish with lid



First slice the aubergine into slices no more than the thickness of a £1 coin and salt both sides to draw out the moisture.

Whilst that is happening,  chop the onions and the garlic and gently brown in the casserole dish on the hob in a tablespoon or two of olive oil.

When you see beads of water on the aubergine, wipe the moisture and the salt off with some kitchen roll then chop the aubergine slices up into small squares – the smaller they are, the more likely the children will accidentally eat them.  Add the aubergine to the casserole dish to allow it to soften and absorb some oil.

Then add the lentils and stir in and leave for a few minutes to coat them in oil and warm.

Next pour in the sauces – I have never got round to making my own and you can, of course, vary the recipe with any different curry sauces that suit you.  The main thing is there needs to be enough moisture to completely cover the lentils.  If there is not, I rinse out the jars with a little water and throw the water in too.

Add some chopped coconut block to taste.

Mix well and bring to the boil on the hob, stirring regularly so that the lentils don’t burn on the bottom.

Cover with a lid and put in the oven for 2-3 hours until the lentils are completely soft.  Check during cooking to ensure that there is enough moisture and add water if it is getting dry.

This is a great dish to make and shove in the oven for the afternoon.  I sometimes stir spinach through it 5 minutes before I take it out of the oven too.

Serve with deliciously nutty brown rice and perhaps some lightly steamed broccoli and courgette.


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