Hello! To kickstart this year I'm going to lose 5kg and I've joined my local gym. Here I come cardio and strength classes and Saturday morning yoga! It's not that I'm terribly overweight, but I've stopped feeling good about the foods I'm eating and how I feel about myself. So now I'm calorie counting and keeping a food diary and it's amazing how less likely I am to eat something "bad" when I have an app to keep track of all my food intake. I'm eating the right amount of calories, but now it's a matter of making sure I'm eating all the healthy calories. I keep being under for Vitamins A and C, Fibre, Calcium and Iron. And today I'm under for my Carbs too!
Anyway, I just wanted to share this recipe I've already used twice in the past week. My old housemates gave me a 1kg bag of red lentils and my current household is under an unofficial Red Lentil January Challenge, haha. This is the delicious Aubergine and Red Lentil Curry recipe from the delicious magazine website:
AUBERGINE & RED LENTIL CURRY
- 1 large aubergine, cut into chunks
- 1 green pepper, deseeded and sliced
- 3 tbsp vegetable oil
- 1 tsp mild chilli powder
- 1 onion, chopped
- 1 tsp black mustard seeds
- 2 tbsp your favourite medium curry paste
- 150g dried red lentils
- 450ml vegetable stock
- Handful of chopped fresh coriander
- 1. Preheat the oven to 190°C/fan170°C/gas 5. Place 1 large aubergine, cut into chunks, and 1 green pepper, deseeded and sliced, in a shallow roasting tin. Drizzle with 3 tbsp vegetable oil and sprinkle with 1 tsp mild chilli powder. Stir well to coat, then bake for 20-25 minutes, until golden brown.
- 2. Meanwhile, in a pan, gently fry 1 onion, chopped, for 5 minutes, until soft. Add 1 tsp black mustard seeds and cook until they pop, then stir in 2 tbsp your favourite medium curry paste.
- 3. Stir in 150g dried red lentils and 450ml vegetable stock and simmer for 15-20 minutes, until the lentils are tender.
- 4. Stir in a handful chopped fresh coriander and the pepper and aubergine.