Lentil dal with Spinach and Grilled Aubergine

Lentil dal with Spinach and Grilled Aubergine Recipe

Recipe by Sparky - Peas & Figs Resident Chef

This delicious vegetarian curry is packed full of flavour and is ready in less than 30 minutes. It is perfect as a hot dinner dish or for lunch the day after.

Method

1. Dry fry all the spices in a medium saucepan gently until they toast slightly (approx 1 min) then remove and set aside.

2. Warm a good splash of olive oil in a pan, add the onion, garlic and chili and fry gently.

3. When the onion starts to soften (but with no colour) add the lentils, cooked spices and coconut milk and cook for 10 mins on a medium heat until it starts to thicken.

4. Pre heat the grill to maximum.  Drizzle the aubergine slices with olive oil on both sides and sprinkle with ground cumin.

5. Grill on each side for about 3 minutes or until browned.

6. Remove the dal from the heat and stir in the spinach and coriander.

7. Serve and enjoy.

Food Tags

Information

Preparation Time: 10mins

Cook Time: 20mins

Serves: 2 people

Ingredients

Dal:

2 x 400g tin pre-cooked brown lentils (drained and rinsed)

1 onion (diced)

1 tsp ground cumin

1 tsp garam masala (or curry powder)

1 tsp turmeric

1 tsp ground coriander

4 cloves of garlic (chopped)

1 small green chili (chopped & optional)

1 bunch fresh coriander (chopped)

1 x 400ml tin coconut milk

1 x 200g bag fresh spinach (washed and roughly chopped)

 

Grilled Aubergine:

1 large aubergine (sliced into finger thick rounds)

Olive oil

1 tsp ground cumin