Smoky Aubergine & Lentil Masala

Nutrition

Instructions

1. 1

   Char the aubergine. Heat 1 tbsp coconut oil in a large pan over high heat. Add the aubergine cubes and sear until charred on all sides. Reduce the heat to medium, cover, and cook 1–2 minutes; uncover, stir, and repeat until the aubergine is deeply charred outside and soft inside. Season with ½ tsp salt and transfer to a plate.

2. 2

   Bloom the whole spices. In the same pan, heat 1 tbsp coconut oil over medium heat. Add the mustard seeds, clove, and cardamom. Cook 30–45 seconds, until the mustard seeds pop.

3. 3

   Cook the aromatics. Add the onion and cook about 5 minutes, until golden brown. Add the garlic and ginger and sauté 1 minute.

4. 4

   Toast the ground spices. Add the cumin, coriander, turmeric, Kashmiri chili, black pepper, and tomato paste. Stir 30–60 seconds until fragrant, adding a splash of water if the spices begin to stick.

5. 5

   Simmer the tomatoes. Stir in the crushed tomatoes. Cover and simmer over low heat, stirring occasionally, 7–10 minutes, until thick and jammy.

6. 6

   Add the coconut milk. Stir in the solid coconut cream until melted, then add the remaining coconut liquid and stir well.

7. 7

   Add the lentils. Stir in the lentils. Partially cover and simmer gently until the curry thickens.

8. 8

   Season. Stir in the garam masala and lemon juice. Add maple syrup and salt to taste.

9. 9

   Finish. Just before serving, gently fold in the aubergine; it is delicate, so stir as little as possible. Rub the kasuri methi between your palms over the pot and fold it in.

10. 10

    Serve. Serve over basmati rice with cilantro, plus mint, coconut yogurt, and naan if you like.