Curry with aubergine and lentils

(Serves 4)

  • 100 g red lentils
  • 150 g brown lentils
  • 60 ml oil
  • 1 large onion, cut into wedges
  • 15 ml garam masala
  • 5 ml turmeric
  • 2 large aubergines, skin intact, cubed
  • 50 g peanuts, roughly chopped
  • 25 g desiccated coconut
  • 30 ml chutney
  • 15 ml lemon juice
  • 800 ml stock
  • Salt and pepper

Put the two kinds of lentils in a pot and cover with cold water. Bring to the boil and simmer gently for 10 minutes. Drain. Heat the oil in a large pot and sauté the onion until soft. Add garam masala and turmeric and stir-fry for 2 – 3 minutes. Add aubergine and cook until aubergine starts to change colour. Add lentils, peanuts, coconut, chutney, lemon juice and stock. Bring to the boil and stir through. Cover and simmer gently for 30 minutes. Season with salt and pepper to taste. Serve hot with rice or roti.