Lamb, Aubergine and Lentil Curry

My dear husband knows that I am incapable of following a recipe. It is very rare that I will ever follow one exactly. More often than not I will pick two or three that look interesting and make some combination of them. This recipe is no exception.

(And trust me, I am well aware of the irony of someone who never follows recipes having a recipe blog!)

I considered making the Slimming World Lamb Dhansak, but really wanted to use some other vegetables and spices as well. So I looked at the Korai, Rogan Josh and Tarka Dhal recipes as well.

This is what I ended up with.

Serves 4 – Syn Free (and suitable for the Extra Easy SP plan)


  • Frylight
  • 450g extra lean diced lamb chunks
  • 1 large onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • 2 large carrots, finely diced
  • 2 large peppers, finely diced (I used red and yellow)
  • 2 medium aubergines, chopped into roughly 3cm chunks
  • 1 tin green lentils in water
  • 3 tins chopped tomatoes
  • 2 tbsp tomato puree
  • 2 tbsp garam masala
  • 1 tbsp tikka curry powder
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp garlic granules
  • 1 tsp dried chilli flakes
  • 1 tsp hot chilli powder
  • 1 tbsp dried coriander
  • 1 lamb or beef stock cube
  • Salt and pepper
  • 100ml Fat Free Greek Natural Yogurt
  • Chopped fresh coriander to garnish (optional)


  1. Spray a large wok or pan with Frylight and gently fry the onions, garlic, carrot and peppers over a low heat for approx. 10 minutes or until the onion is soft and translucent
  2. Add the lamb and the aubergine and fry for a further 5 minutes until the lamb is browned
  3. Add the garam masala, curry powder, turmeric, cumin, ginger, garlic granules, chilli flakes and chilli powder and stir well to coat everything in the spices
  4. Then crumble the stock cube over and add the lentils (including the water), chopped tomatoes and dried coriander
  5. Mix well and leave to simmer for 45 minutes on a low heat
  6. Taste test to check the spicing and adjust and season as required
  7. Stir in the yogurt just before serving to add depth to the curry sauce
  8. Serve with your favourite sides (check out the ‘Not Quite Saag Aloo’ recipe for a speed-filled and SP friendly side dish!)

N.B. Pictured served with yellow rice, Not Quite Saag Aloo and fat free natural yogurt.


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