Recipe Of The Week – Mellow Aubergine Dahl
This mellow aubergine dahl is a fantastic winter warming dish that will feed and please the whole family. It can easily be made in bulk to create leftovers for the week ahead. To reduce the cooking time, swap the yellow split peas for red lentils and instead of cooking for 1 hour 20 minutes, these can be cooked in 15-20 minutes.
For more inspiration, you might be interested in our other delicious winter warming recipes.
Serves 4
Ingredients
- 1 large aubergine, cut into 2cm pieces
- 1 red onion, sliced
- 2 garlic cloves, finely sliced
- 1 tbsp finely chopped fresh ginger
- 1 ½ tbsp curry paste
- 1 tbsp groundnut oil
- 120g yellow split peas
- 1 vegetable stock cube
- 400g canned chickpeas, drained
- Natural yoghurt or non-dairy alternative, to serve
Steps
- Preheat the oven to 180C/160C fan
- Add the aubergine, onion, garlic and ginger to a large roasting tin along with the curry paste and groundnut oil
- Toss together to coat and roast in the oven for 20-25 minutes
- Remove veg from the oven. Add half of the roasted vegetables to shallow saucepan and return the other half of the veg to the (switched off) oven to keep warm
- Add the split peas and stock cube along with 800ml of boiling water and leave to simmer with the lid on for approximately 1 hour 20 minutes, or until the split peas have become tender and the dahl has thickened – ad a little more water if needed
- Add the chickpeas into the dahl for the final 5 minutes
- Serve your dahl with a sprinkling of the veg left in the oven and a dollop of natural yoghurt
