Finely dice one large white onion and three cloves of garlic and add to a pan with one heated tablespoon of coconut oil.
Cook on a medium heat until browned and add the following spices; 1 tsp Garam masala, 1 tsp curry powder, 1 tsp cumin and 1 tsp turmeric. Cook for a further 3 minutes.
Add 1 chopped aubergine, 180g dried red lentils, 1 litre of stock (add salt if stock is salt free), 1 tin of full fat coconut milk and 1 tin of chopped tomato's and cover and simmer on a low heat for 35 minutes.
Serve up with extra coconut milk, coriander and chilli flakes with a fresh naan and enjoy.
Store the leftovers in an airtight container in the fridge for up to 2 days.
