Kathirikai curry

SERVES 4 PREP + COOK TIME 2 HOURS 30 MINUTES

1 teaspoon ground turmeric

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon fenugreek seeds

½ teaspoon yellow mustard seeds

½ teaspoon black peppercorns

6 whole cloves

½ teaspoon ground cardamom

750g Lebanese eggplant, cut into

2cm lengths

2 tablespoons extra virgin olive oil

6 French shallots (150g), halved

400ml coconut milk

2 cups (500ml) gluten-free vegetable stock

2 sticks cinnamon

2 sprigs curry leaves

½ cup (75g) dried red lentils, washed, drained

2 fresh long green chillies, halved lengthways shredded green onion and lemon wedges, to serve

COCONUT CHILLI SAMBAL

½ cup (40g) shredded coconut, toasted

4 kaffir lime leaves, sliced thinly

1 tablespoon nigella seeds, toasted

1 Heat a small frying pan over high heat. Add turmeric, cumin, coriander, fenugreek, mustard seeds, peppercorns, cloves and cardamom; cook for 1 minute, stirring, until toasted and fragrant. Transfer spices to a mortar and pestle; pound into a fine powder.

2 Place spice mix in a large bowl with eggplant; toss to coat.

3 Heat oil in a 6-litre (24-cup) slow cooker on sear (high) setting. Cook eggplant and shallots, stirring, for 10 minutes, until golden.

4 Add coconut milk, stock, cinnamon, curry leaves, lentils and chilli to cooker; stir to combine. Cook, covered, on low for 2 hours.

5 COCONUT CHILLI SAMBAL

Place all ingredients in a small bowl; stir to combine.

6 Top curry with sambal and green onion. Serve with lemon wedges.

Not suitable to freeze.