Vegetable Dahl

12 July 2017

Serves 4

Vegetable Dahl

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.