Aubergine Lentil Curry Food

AUBERGINE DAAL

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Cut the aubergine into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger.
• Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelized.
• Remove half the roasted veg to a large pan to start your daal and return the tray to the oven to keep warm - turn the oven off so that the veg don't dry out.
• Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water.
• Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the daal has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.
• Meanwhile, place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Add 2 tablespoons of olive oil and 150ml of water to the well and mix together with a fork.
• When it comes together as dough, tip it on to a flour-dusted surface, knead until smooth, then divide into 12 balls. Roll each one into a circle, nice and thin, turning as you go and dusting with a little extra flour, if needed.
• Put a frying pan on a medium heat and cook the chapatis for 1 minute on each side, or until cooked but not coloured. Stack them in tin foil as you go and keep them warm until needed.
• Put 1 mug of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed.
• Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 to 2 minutes, or until crispy.
• Load up your warm chapatis with rice, daal and a scattering of roasted veggies, drizzle over the temper, roll up and tuck in.

RED LENTIL AND AUBERGINE (EGGPLANT) CURRY

Steps:

• Spray pan with oil and cook the onion and garlic until soft.
• Stir in curry powder and cook for a further minute.
• Add aubergine, lentils and stock to the pan.
• Bring to the boil and simmer uncovered for 30 mins - stir frequently.
• If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
• Add salt, coconut milk and coriander.
• Stir and serve.

AUBERGINE & LENTIL CURRY

Steps:

• Heat 2tbsp olive oil in a large pan and fry the aubergine until golden. Remove from the pan and set aside.
• Heat the remaining oil and fry the onion for 8-10mins until soft. Add the curry paste and stir fry for a further 2mins to warm through.
• Add the tomatoes, stock, lentils and aubergine to the pan. Bring to the boil, then reduce heat, half cover with a lid and simmer for 25mins.
• When cooked, stir through the spinach leaves and serve with yoghurt and brown rice.

ROASTED AUBERGINE AND RED LENTIL DHAL

Steps:

• Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
• Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt and cumin. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes - turning once to prevent sticking.
• Meanwhile, put the onions and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
• Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
• Add the lentils, chopped tomatoes, water and black pepper. Stir and bring to the boil. Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary.
• When the dhal is cooked, stir in the fresh coriander and roasted aubergine - saving a few pieces for garnish (or not if you'd rather hide the fact that there are aubergines in this curry!!).
• Serve scattered with a few pieces of aubergine and some extra fresh coriander

AUBERGINE DHAL WITH TOMATO & ONION RAITA

Steps:

• Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.
• Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.
• Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.