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Aubergine daal with coconut
Ingredients
- 1 tbsp coconut oil
- 2 garlic cloves
- A thumb size piece of ginger, grated
- 1 red onion, finely diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 4 baby aubergines, sliced into strips
- 1 tsp cumin seeds
- 50g desiccated coconut
- 1 tsp nigella seeds
- 300g basmati rice to serve
- 1 tsp hot chilli powder
- 1 tsp turmeric
- ½ tsp cinnamon
- 250g red split lentils
- 400ml tin of coconut milk
- 400ml vegetable stock
Method
Step 1
Preheat the oven to 180°C/160°C fan.
Step 2
Melt the coconut oil in a large pan and fry the garlic, ginger and onion on medium until softened.
Step 3
Turn the heat up slightly and add in the spices. Allow these to cook for a few minutes, stirring frequently to avoid them burning.
Step 4
Add in the lentils and mix well and then follow with the coconut milk and vegetable stock.
Step 5
Bring this to a boil and then reduce the heat to low and simmer for 40-45 minutes or until the lentils have softened completely.
Step 6
Meanwhile, toss the sliced aubergine strips in a little olive oil and cumin seeds and lay on a baking tray. Roast for 15-20 minutes or until they are golden and softened.
Step 7
In a small bowl, mix the coconut and nigella seeds and prepare the basmati rice according to the packet instructions.
Step 8
When the daal is ready, check for seasoning and turn off the heat. Then add in the spinach and allow to soften in the pan.
Step 9
Serve the rice with the daal spooned on top and top with the aubergine and a teaspoon of the coconut topping.
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