Red Lentil And Aubergine Dahl
  1. Finely dice one large white onion and three cloves of garlic and add to a pan with one heated tablespoon of coconut oil.

  2. 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.

  3. 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.

  4. Serve up with extra coconut milk, coriander and chilli flakes with a fresh naan and enjoy.

  5. Store the leftovers in an airtight container in the fridge for up to 2 days.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍲Dahl

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

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