It’s hard to beat a really good homemade curry.  I love this one – it uses lentils as a base and then I pretty much just chuck in whatever other veggies I fancy on the day.  No hard and fast rules – just go with what you fancy.

Much healthier than a takeaway and quick and easy to make too!

• Drizzle of sunflower oil
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 2 teaspoons mixed spice
• 4 teaspoons garam masala
• 2 teaspoons chilli flakes
• 2 red onions (peeled and chopped)
• 1 aubergine (chopped)
• Half a mug red lentils
• Two mugs of vegetable stock (I use Kallo organic veg stock cubes)
• 1 tablespoon of tomato puree
• 2 large handfuls of kale (roughly chopped)
• 1 punnet of organic cherry tomatoes
• Salt and pepper to season

1. Heat a drizzle of oil in a pan with the aubergine and shallow fry for a few minutes, until browned on all sides
2. In another pan heat some oil and add the spices and the onions for a few minutes to soften
3. Add the lentils followed by the veg stock, tomato puree and fried aubergine.  Simmer for approximately 20 minutes
4. Add the kale, cherry tomatoes and seasoning and cook for a further 5 minutes
5. Serve with rice and a wedge of lemon