Aubergine Dhal

SERVES: 4

 

INGREDIENTS

  • 1 aubergine, cut in to small cubes
  • 1 onion, diced
  • 2 tbsp tomato puree
  • 125g red lentils, washed & rinsed
  • 500ml vegetable stock
  • ½ tsp ground cinnamon
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 2 garlic cloves crushed
  • 1 tbsp coconut oil

 

INSTRUCTIONS

  1. Set the oven to 180 degrees C/gas 4/350 degree Fahrenheit.
  2. In a large pan melt the coconut oil and add the garlic, onion and aubergine.
  3. Cook until soft and then add the spices and tomato puree.
  4. Transfer to oven proof casserole dish.
  5. Add lentils and stock.
  6. Cook in the oven for 30 minutes.

Serve with dollop of natural yoghurt plus toasted pitta, naan, poppadum’s or flat bread

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