This mildly spiced, easy, eggplant spinach & chickpea curry is on the menu on repeat in autumn.
It’s a one pot dinner so no fussing about with more pans. It is mildly spiced for the sake of my daughter but you can add more heat if you wish. A finely chopped green chilli added when you add the garlic and ginger will do the job nicely. My daughter loved this but I guarantee you she wouldn’t love it so much if there was more heat involved.
This eggplant spinach and chickpea curry can be made a day ahead if you like.
This fragrant lentil curry is super easy and will have you wanting to cook on repeat as it is delicious with basmati rice, naan bread or pita bread.
Eat as a side dish or as a main.
The bowl of goodness is nourishing, gut healing and comfort at it’s best.
I highly recommend soaking the lentils overnight or first thing in the morning. Soaking makes the lentils easier to digest.
2 tablespoons light olive oil
1 medium brown onion chopped finely
2 cloves garlic, crushed
4cm piece fresh ginger
1 ½ tablespoons black mustard seeds
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
½ cup brown lentils
1/3 cup red lentils
1/3 cup yellow split peas
1/3 cup green split peas
400g tin crushed tomatoes
3 ½ cups vegetable stock
270ml coconut cream
Cook onion, garlic and ginger in olive oil on a medium heat stirring
until onion softens (be careful not to burn garlic – I add it a little after
the onion). Add seeds and spices and cook until fragrant.
Add the soaked lentil to saucepan. Stir in undrained
tomatoes and stock. Simmer covered about an hour or until the lentils are soft.
Add coconut cream and simmer for a few more minutes over low