New potato, aubergine and green lentil curry / Serves 6
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 large onion, finely diced
- 6 garlic cloves
- 25g root ginger
- 30g fresh coriander (stalks & leaves), plus extra leaves to serve
- 1-2 small red chillies
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 1 tsp ground turmeric
- 500g new potatoes, sliced into discs
- Medium aubergine (350-400g), diced
- 400g tin of chopped tomatoes
- 1 litre vegetable stock
- 1 tsp salt
- 200g dried green lentils
Heat the oil in a large saucepan, then add the cumin seeds and fry over a medium heat for a minute or two. Add the onion then reduce the heat and cook until golden, for about ten minutes, stirring regularly.
In the meantime, add the garlic, ginger, coriander and chillies to a blender and pulse to form a paste. Once the onions are golden, transfer the paste to the saucepan and stir in the ground coriander, chilli powder and turmeric along. Add the chopped aubergine and potato to the pan along with 1 tbsp vegetable oil, stirring everything well to combine (be sure to avoid anything catching).
Cook for a couple of minutes then add the chopped tomatoes, vegetable stock and salt. Add the dried lentils, stir to combine, then place a lid on the pan and leave for around 35 minutes. Keep removing the lid and stirring regularly.
Serve with a scattering of roughly chopped coriander, alongside rice and/or bread. A spoonful of vegan yoghurt is also a nice addition if you have some.