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Courgette and aubergine curry

Servings 4


  • 2 tins of full-fat coconut milk plus 2 tbsp coconut oil or ghee, for frying
  • 2 large onions, diced
  • 2 thumb-sized pieces of fresh root ginger (about 80 g) – unpeeled if organic – grated
  • 6 large garlic cloves, diced
  • 200 g red split lentils, rinsed (no need to soak these)
  • ½−1 litre  water
  • 1 large aubergine, chopped into 1.5 cm pieces
  • 4 large tomatoes, quartered
  • 2 large courgettes, diced
  • grated zest and juice of 1 unwaxed lime or lemon (avoid the bitter white pith)
  • 3 tsp tamari or 2 large pinches of sea salt
  • 1 tsp maple syrup
  • a handful of roughly chopped fresh herbs,such as coriander, mint or basil


  • In a large wide pan, dry fry the peanuts or cashews for a few minutes to toast them, roughly chop and then set aside.
  • In the same pan, heat the coconut oil over  a medium heat and fry the onion, ginger and garlic for10 minutes until soft (don’t let the onion and garlic go brown).
  • Add the lentils, the roughly chopped coconut solids or coconut milk, and then most of the bone broth or water (a bit less if you’re using the coconut milk) and stir well.This should be enough liquid for the coconut solids to dissolve, but keep an eye on the liquid levels so that the lentils don’t stick and burn at the bottom.
  • After 6 minutes of cooking over a medium-high heat, add the aubergine and stir.
  • After a further 10 minutes, add the tomato,courgette, lime or lemon zest and the tamari or salt. Add more water if you think your curry needs it.
  • After 6 minutes, turn off the heat and add the lime,lemon juice, the maple syrup and fresh herbs, then stir and taste.You might need a little more tamari or salt or lime or lemon juice to add sourness.
  • Top with the nuts and serve with watercress or your chosen side dish