Coconut dhal with roasted aubergines recipe
A satisfying, simple family meal that's ready and on the table in less than an hour.
See method- Serves 4
- 10mins to prepare and 30mins to cook
- 327 calories / serving
Ingredients
- 2 aubergines, cut into large chunks
- 1 tsp cumin seeds, roughly crushed
- 30ml (2tbsp) olive oil
- 200g red lentils
- 1tsp turmeric
- 1 x 400ml (14fl oz) tin half fat coconut milk
- 1 large onion, sliced
- 1 garlic clove, crushed
- 1tsp medium-hot curry powder
- handful fresh chopped coriander
Each serving contains
- Energy
- 1375kJ 327.0kcal
- Fat
- 14g
- Saturates
- 7g
- Salt
- 0.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 37.8gProtein 14.9gFibre 10.7g
Method
- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Put the aubergine in a roasting tin and sprinkle over the cumin seeds and half the olive oil. Season and roast for 25-30 minutes, until charred and tender. Set aside.
- Meanwhile, put the lentils in a pan with the turmeric and coconut milk. Season, then pour over 250ml (8fl oz) water and bring to the boil. Simmer for 15 minutes, until the lentils are soft, adding more water if needed.
- Heat the remaining oil in a frying pan and add the onion and garlic. Fry over a medium heat for 4-5 minutes, until golden and tender. Stir the onions and garlic along with the curry powder into the lentil mixture and cook for another minute.
- Divide the dhal between 4 serving bowls. Top with the roasted aubergine, scatter over the chopped coriander and serve immediately.
- See more Vegetarian recipes
