Aubergine, Green Lentil, Chickpea Coconut Curry.
Heat 2 tbsp oil in a large pan.
Fry chopped onion over moderate heat along with garlic and ginger until softened and lightly browned( around 10 mins).
Add aubergine and peppers, cook for 5 minutes.
Add fennel seeds, curry powder, cumin, turmeric and coriander.
Cook for a further 2 mins to incorporate the spices before adding tomatoes, green lentils and red lentils, coconut milk and veg stock.
Stir through and cover for 15 mins on moderate heat to cook red lentils.
Remove lid, turn heat to low, check seasoning and continue to cook uncovered for 10 more mins.
Meanwhile heat a pan with a little oil and fry curry leaves with reserved onion for 5 mins
Turn off heat.
Finally add garam masala, fresh coriander and curry leaves.
Curry should be fairly thick. If the liquid is to thin cook uncovered for a little longer.
Same applies if too thick at a little water.
Serve with basmati rice and a fresh naan.
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2 tbsp olive oil/ coconut oil
4 cloves garlic chopped fine
1” inch ginger chopped fine
1 large Onion (reserve a quarter to mix with curry leaves)
2 tbsp curry powder
1tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp fennel seeds
Aubergine half cut into thick strips
1 Red pepper cut into strips
Tin green lentils
50g Red lentils
Half tin chickpeas
Half tin chopped tomatoes
162ml tin coconut milk
300ml veg stock.
1 tsp Garam masala
Small bunch Fresh coriander
Handful curry leaves.