Recipe
Cooking steps and ingredient details are being prepared.
Dinner recipe
Creamy red lentil dal with roasted aubergine, coconut milk, spinach, lime, and coriander for a low-fuss vegan dinner.
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Ingredients
baking tray, wide saucepan, sieve, grater, knife
Method
Heat the oven to 220C/200C fan/gas 7. Cut the aubergine into 2cm chunks, finely chop the onion, grate the garlic and ginger, rinse the lentils until the water runs mostly clear, and cut the lime into wedges.
Toss the aubergine with 1 tablespoon olive oil, a pinch of salt, and half the curry powder on a baking tray. Roast for 18-20 minutes, turning once, until soft with browned edges.
Meanwhile, heat the remaining olive oil in a wide saucepan over a medium heat. Cook the onion for 5 minutes until softened, then stir in the garlic, ginger, turmeric, and remaining curry powder for 1 minute until fragrant.
Stir in the lentils, chopped tomatoes, coconut milk, and 500ml water. Bring to a gentle boil, then simmer for 18-20 minutes, stirring often, until the lentils have broken down into a creamy dal.
Stir in the spinach, roasted aubergine, juice from half the lime, and most of the coriander. Cook for 2 minutes until the spinach has just wilted, adding a splash of water if the dal is too thick.
Spoon the dal into bowls, scatter over the remaining coriander, and serve with lime wedges for squeezing over.
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