Ingredients for Roasted Aubergine & Coconut Dahl
- 500 g red lentils
- 1 diced Aubergine
- 2 onions
- 3 garlic gloves
- 2 thumb size pieces Ginger
- 1 chilli
- 1 tin coconut milk
- 1 tin tinned tomatoes
- 1 litre of vegetable stock
- 1 tablespoon curry powder
- 2 teaspoons garam masala
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon nigella seeds
- Bunch parsley
- Dollop of riata
- Crispy onions
Cooking Instructions for making Roasted Aubergine & Coconut Dahl
Pre heat the oven to 200 degrees. Dice the onions and aubergine into your desired thickness. Put in a ovenproof dish and drizzle with oil and season with salt pepper & small amount of curry powder. Roast for approx 30mins
In a separate pan toast off the coriander, mustard and nigella seeds (don’t worry if you don’t have these to hand) fry in some oil for around 30 seconds. Add finely chopped chilli, garlic & ginger and fry for a minute or so.
Add in all the dry spices and fry off for 30 seconds. Make sure they don’t burn, so take off heat if needs be
Add the tinned tomatoes followed by lentils and mix well. Then add the vegetable stock and bring to boil
Once boiling reduce the heat and simmer for 40mins whilst putting a lid on the pan
After 40mins add in the roasted vegetables and all their juices and also add in the coconut tin. Keep giving the daal a stir to make sure it doesn’t stick to the bottom of the pan
Cook until the lentils are well cooked through and you should of a creamy mash potato like consistency
Scatter on the chopped parsley, crispy onions and a dollop of riata. Serve with chipatis or Naan bread or even bulk it up with some rice
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