This is a great simple curry which is both satisfying and filling, and perfect for the cold winter evenings we are getting here at the moment. I found that the addition of lightly spiced paneer on the top works really well in providing a bit of variety in both taste and texture.
2 large aubergines, diced
4 medium, or 3 large, onions peeled and finely sliced
1 large medium strength green chilli, deseeded and finely chopped
2 cloves of garlic, crushed
2 cm piece of ginger, peeled and crushed
4 tbs sunflower oil
300g red split lentils
2 large tomatoes, diced
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground coriander
1/2 tsp ground fenugreek
1 small bunch fresh coriander, roughly chopped
1 x 200g pack paneer, diced
1 tbs garam masala
1. In a large saucepan gently sauté the onion slices for 5 minutes until soft but not browned. Add the ginger, chilli and garlic and sauté for a further 5 minutes. Add the cumin, turmeric, fenugreek and ground coriander and fry for two further minutes.
2. Add the tomatoes and aubergines and continue frying for a further 5 minutes.
3. Add the lentils and approximately 250ml water. Cover and gently simmer for 20 minutes.
4. Meanwhile, add 1 tbs of sunflower oil to a small frying pan and add the paneer cubes. Sprinkle the garam masala over and toss to coat. Fry gently for 5 minutes, turning regularly to ensure the cubes are evenly browned.
5. When cooked, add the chopped coriander to the curry and serve with the paneer cubes on top and naan or rice to the side.