A simple, vegetarian dal recipe that's got plenty of protein and fibre. This is a healthy weeknight dinner if we've ever seen one.
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Serves
4
Aubergines
Garlic
Fresh Ginger
Ground Coriander
Ground Cumin
Ground Turmeric
Cooked Puy Lentils
Coconut Milk
Water
Lime
Yoghurt
Mango Chutney
Fresh Coriander
Serves
4
Aubergines
Garlic
Fresh Ginger
Ground Coriander
Ground Cumin
Ground Turmeric
Cooked Puy Lentils
Coconut Milk
Water
Lime
Yoghurt
Mango Chutney
Fresh Coriander
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Step 1.
Heat the oven to 200°C. Cut the aubergine into 2cm chunks, tip onto a roasting tray, drizzle with olive oil and season well with salt. Slide into the oven and cook for 25-30 mins, until charred and softened.
Step 2.
Peel the garlic and ginger and use a fine grater to grate, or finely chop. Heat a large frying pan over a medium heat. Add 2 tbsp olive oil and the garlic and ginger and fry for 2 mins, then add the spices. Stir well, then add the lentils, along with the coconut milk. Add water, turn the heat up and cook for 10 mins, until reduced. Stir the aubergine in. Add the juice of the lime, taste and season.
Step 3.
Top with the yoghurt, swirl through the mango chutney and top with coriander leaves to serve.
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