Warming Aubergine, Spinach & Coconut Dhal
“If there is only one dhal recipe you cook from this book, let it be this one!”
SERVES
4
TOTAL TIME
45 minutes
2 large aubergines, cut into cubes 3 Tbsp olive oil, divided 1 red onion, finely chopped 1 Tbsp ginger paste 1 tsp garlic paste 1 tsp mixed mustard seeds 1 tsp ground cumin 1 tsp garam masala 10 curry leaves (dried or fresh) ½ tsp Maldon salt ¼ tsp turmeric (ground or paste) 1 x 400ml tin chopped tomatoes 1 x 400ml tin coconut cream, plus extra, to serve (optional) 150g red lentils 200g baby spinach, torn 45g coriander, torn, plus extra to garnish Lemon juice, to taste
Preheat the oven to 180°C. Toss the aubergines in 1 Tbsp olive oil to coat, then place in a roasting dish. Roast for 10–15 minutes, until golden. While the aubergines are roasting, heat the remaining oil in a large pan and add the onion. Cook for 5 minutes over low heat until soft and caramelised. Stir in the ginger and garlic, and cook for 1 minute. Add the mustard seeds, cumin, garam masala, curry leaves, salt and turmeric, and stir until the mustard seeds pop. Add the tomatoes, coconut cream and lentils, and stir. Cook for 15–20 minutes, until the lentils are tender.
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THE PENGUIN POST VOLUME 32
Add the roasted aubergines and cook for 5 more minutes. Turn off the heat, then stir in the spinach and coriander.
Serve with rice and squeeze of lemon juice, to taste. Drizzle with extra coconut cream, if desired.