I’m currently in the middle of my annual Winter curry phase at the moment, so apologies for my recent run of spicy recipes, but this one is a really nice satisfying meal. The aubergines give it a great silky texture, and like all curries this really improves with age!
4 large aubergines, cut into 2 cm dice
500g good quality firm potatoes cut into 2 cm dice
4 medium onions, sliced
4 tbs sunflower oil
4 cloves of garlic, crushed
2 x 400g tins of good quality chopped tomatoes
200g red split lentils, rinsed
2 green chillis, deseeded and chopped
2 tsp mustard seeds
2 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp salt
Large handful fresh coriander leaves, chopped
1. Put the aubergine cube in a large colander, sprinkle and coat liberally with salt and allow to drain for 20 minutes.
2. Meanwhile in a large saucepan heat the oil then add the onions, garlic, chilli, mustard seeds and spices. Sauté gently for 5 minutes. Add the tomatoes, potatoes, lentils and 200ml water, cover, and simmer gently for 15 minutes.
3. Rinse the aubergine cubes thoroughly to remove the salt and acidic juices, then add to the pan. Simmer covered for a further 15 minutes, stirring regularly.
4. Serve immediately with plenty of fresh coriander to garnish.