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Aubergine Dansak Curry

January 2, 2021

A delicious hearty vegan curry with lots of goodness. This curry feels great to eat as its super healthy as well as being delicious.

  • Prep: 10 mins
  • Cook: 30 mins


100g Red lentils

2 tsp Cumin seeds

1 Large Onion

2 tsp Garlic

1 tsp Ground turmeric

 2 tsp Ground coriander

1 tbsp Garam Masala

2 Tins Tomatoes

2 Cardamom pods, split

1 aubergine

Coriander to garnish


1Chop up your aubergine and fry in a pan in a little bit of oil for a few minutes making sure you turn the pieces over to cook all sides.

2Once cooked, Place to the side

3Add some more oil to the pan and add your coriander seeds, fry them for one minute on medium heat.

4Add your chopped onion and saute until translucent

5Add your minced garlic and fry for a minute longer.

6Now add the turmeric, ground coriander, and garam masala and split cardamon pods, and mix. This will make it very dry but mix as well as you can.

7Now add the tinned tomatoes and lentils and mix well.

8Add your aubergine, mix, and set your pan to medium to low heat, cover, and cook for a further half an hour, stirring regularly.

9Once cooked, serve with either rice or vegan naan, a wedge of lime. We added a side of the mini poppadoms from @coop to scoop the curry up and it was delicious.

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