Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Wheatberry and lentil curry
A quick vegetarian curry using ready-made wheatberry, lentil and quinoa mix, griddled aubergines and a splash of coconut milk for a clever midweek meal
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Two of your 5 a day
Ingredients
- ½ tbsp coconut oil
- 1 onion, very finely diced
- 2 garlic cloves, minced
- 20g fresh ginger, grated
- 1½ tsp cumin seeds
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 400g light coconut milk
- 2x300g pack wheatberries & kale grains
- 2 aubergines, trimmed and sliced into 2cm discs
- ½ tsp dried chilli flakes
- 200g cooked rice, to serve
- 14g fresh coriander, roughly chopped, to serve
Method
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1
Melt the oil in a large saucepan over a medium heat, reserving 1 tsp. Add the onion, garlic, ginger, cumin seeds, turmeric and ground coriander. Cook for 6-8 minutes until everything is softened and the spices are fragrant.
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2
Add the coconut milk and 100ml water. Bring to the boil, then add the wheatberry mix. Simmer for 5 minutes until the grains are heated through. Season well.
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3
Meanwhile, heat a large griddle pan. Toss the aubergine slices with the reserved oil and chilli flakes, seasoning well. Add to the griddle pan and cook on each side until charred and cooked through. Serve the curry with the aubergines, rice and fresh coriander.
