2 tbs sunflower oil
1 tsp Garlic Granules
½ tsp Cumin Ground
¼ tsp Cayenne Chilli Pepper
1 small aubergine, cubed
100g (4oz) red split lentils
700 millilitre (1¼ pint) vegetable stock
1 tsp Sea Salt
1 tsp tomato purée
225g (8oz) potato, cubed
1 small cauliflower, cut into florets
1 tsp Turmeric
2 tsp Garam Masala
- Heat the oil in a large frying pan. Add the onion, Garlic Granules, Cumin and Cayenne Chilli Pepper and cook gently for 1 minute. Stir in the aubergine, lentils, stock, Salt and tomato purée, cover and simmer for 30 minutes.
- Meanwhile, place the potatoes and cauliflower in separate pans of boiling water. Add ½ Turmeric to each pan, cover and simmer for 8-10 minutes or just until soft.
- When the aubergine and lentil mixture is ready, stir in the Garam Masala and drained vegetables.
Best enjoyed with rice and poppadum’s.
Recipe courtesy of Schwartz.