LENTIL, AUBERGINE, OKRA & NEW POTATO DHAL

This dhal recipe comes packed with a hearty assortment of vegetables that add colour, flavour, and bite to this classic Indian vegetarian dish.

Serves 4

5cm piece fresh root ginger 8 garlic cloves

7tbsp vegetable oil

1 large onion, finely chopped

1tsp fennel seeds

1tsp nigella seeds

1tsp ground turmeric

2tsp ground coriander

1tsp chilli powder

2tbsp tomato purée

200g (7oz) red lentils, picked over and rinsed

1.4ltr (2½pt) vegetable stock 1 aubergine, cut into 2cm dice

50g (1¾oz) okra, halved lengthways 150g (5½oz) new potatoes, cooked and cut into 1cm slices

120ml (4fl oz) double cream

2tbsp finely chopped coriander leaves Juice of ½ a lemon

Salt and freshly ground black pepper

Place the ginger and garlic in a blender with 3tbsp vegetable oil and blitz to form a purée. Set aside 2tbsp of the mixture. (Freeze the remainder in ice cube trays to use at a later date.) Heat 2tbsp vegetable oil in a large, deep-sided saucepan or casserole over a medium-low heat. Add the onion and cook, stirring frequently, for 10-15 minutes, until it is soft but not coloured.

Add 2tbsp of the ginger and garlic purée and cook for a further 5 minutes. Stir in the spices and the tomato purée and cook for 2-3 minutes. If it starts to stick, add a splash of water. Add the lentils and stock. Bring to the boil, reduce the heat and simmer for 15 minutes. Meanwhile, heat the remaining 2tbsp vegetable oil in a frying pan and fry the aubergine until golden. Then add the okra and fry until golden. Add the aubergine and okra to the lentils, along with the potatoes, and cook for a further 5-10 minutes.

Whisk in the double cream, 1tbsp of the chopped coriander, and the lemon juice. Season to taste, then serve, scattered with the remaining coriander.

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