Lentil & Aubergine Curry

1. Spray a few sprays of oil into a large flat bottomed pan on a medium heat.

2. Add the onion and cook for 5 minutes until softened then add the garlic and cook for 2 more minutes.

3. Pre heat the oven to 200/180fan degrees.

4. Place the aubergine (and any other vegetables you want if you are making a vegetarian curry) on to an oven tray, spray with a few sprays of oil and place in the oven.

5. Cook the vegetables for 20 minutes, whilst cooking, start the lentil curry.

6. Add the lentils and curry powder and cook for 1 minute, stirring constantly.

7. Cover with twice the amount of water, break in the stock cube and simmer for 20 minutes.

8. If the mixture goes dry regularly add water until the lentils are soft.

9. Add the coconut milk & agave, stir through and cook for a further 5 minutes.

10. Remove the vegetables and add to the lentils.

11. Remove from the heat and stir through the coriander.

Serve with 100g cooked chicken breast or 200g tofu per person.