The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Quick aubergine & lentil curry
Our plant-powered curry is proof that simple can be sensational! Aubergines, peppers and onions soften into a mildly spiced lentil curry, while toasted mustard and nigella seeds transform carrot and yogurt into a cooling, minty topper. A flavour-packed veggie feast in minutes.
SWK: High protein
Plants 5
SWK: High fibre
quick cook
Serving size
Ingredients
- 1 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 1 tsp nigella seeds (Nigella Seeds)
- 1 carrot
- 1 onion
- 1 pepper
- 1 aubergine
- 230g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 250g Slimming World mild curry sauce (Mustard) (Chopped Tomatoes (65%), Caramelised Onions, Water, Ginger Paste, Garlic Paste, Cauliflower, Tomato Paste, Curry Powder (13%)(Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Onion Powder, Salt, Acidity Regulator: Lactic Acid)
- 1 handful of fresh mint
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 226
Protein: 14g
Carbs: 38g
Fat: 2.3g
Ingredients
- 2 tsp brown mustard seeds (Mustard) (Brown Mustard Seeds 100%)
- 2 tsp nigella seeds (Nigella Seeds)
- 2 carrot
- 2 onion
- 2 pepper
- 2 aubergine
- 460g lentils (Cereals Containing Gluten) (Rehydrated lentils, water, tomato paste, salt, antioxidant: ascorbic acid)
- 500g Slimming World mild curry sauce (Mustard) (Chopped Tomatoes (65%), Caramelised Onions, Water, Ginger Paste, Garlic Paste, Cauliflower, Tomato Paste, Curry Powder (13%)(Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Onion Powder, Salt, Acidity Regulator: Lactic Acid)
- 2 handful of fresh mint
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 226
Protein: 14g
Carbs: 38g
Fat: 2.3g
Quick aubergine & lentil curry
Our plant-powered curry is proof that simple can be sensational! Aubergines, peppers and onions soften into a mildly spiced lentil curry, while toasted mustard and nigella seeds transform carrot and yogurt into a cooling, minty topper. A flavour-packed veggie feast in minutes.
Cook time:
20 mins
Cuisine:
Indian
Food group:
Dairy
Allergens: Mustard, Milk
Cooking Instructions
Dry-fry the spiced carrots
- Put a small non-stick frying pan over a medium-high heat. Add the mustard seeds and nigella seeds and toast for 2-3 mins, until fragrant.
- Coarsely grate the carrots into the pan and cook for 2-3 mins.
- Remove from the heat and leave to cool completely.
Chop & sizzle
- Meanwhile, peel the onions and cut each into 8 wedges, then deseed the peppers and dice into 2cm squares.
- Dice the aubergines into 2cm chunks.
- Spritz a large non-stick saucepan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and aubergines for 5-6 mins, until soft and lightly browned.
Simmer time!
- Add the lentils and their water, then pour in the curry sauce along with 150ml water (200ml for 4 portions).
- Simmer for 4-5 mins (5-7 mins for 4 portions), until the sauce thickens slightly.
Add a hint of mint
- Meanwhile, finely chop the mint leaves, then stir the mint and yogurt into the grated carrot mix.
Plate up
- Serve the lentils topped with dollops of the spiced carrot yogurt.