Eggplant Dhal (gf) (v)

Loosely based on dal makhani, this eggplant and lentil curry is both sweet and creamy. The onion and lime salad adds a great vibrance to cut through the rich flavours. Serve with naan bread and rice.

DHAL 2 tablespoons olive oil

1 brown onion, diced

1 tablespoon chopped fresh ginger

2 teaspoons each ground cumin and ground coriander

1 teaspoon each ground turmeric and garam masala

¼ teaspoon chilli flakes 2 cloves garlic, finely chopped

2 tablespoons finely chopped fresh coriander

1 large eggplant, cut into 2cm cubes

2 tablespoons tomato paste

4 large vine tomatoes, cut into cubes

1 tablespoon brown sugar 1 teaspoon salt

390-gram can brown lentils, drained

200-gram can kidney beans, drained

250ml cream

SALAD

1 red onion, thinly sliced

¼ teaspoon chaat masala (see Cook’s note)

½ cup coriander or mint leaves

1 tablespoon fresh lime juice

Heat the oil in a large saucepan. Add the onion and ginger and fry for 2-3 minutes over a medium heat. Add the spices and garlic and fry until aromatic. Add the coriander, eggplant, tomato paste, tomatoes, sugar and salt and toss until everything is well incorporated.

Cook over a low heat for 20 minutes before adding the lentils, kidney beans and cream. Simmer for 10 minutes until the beans have softened.

SALAD: Toss the ingredients together in a bowl.

Serve the curry with the onion salad. SERVES 5-6

COOK’S NOTE: Chaat masala is available from Indian grocers and specialty food stores but can be left out.