- 100g red lentils, rinsed
- 1 tsp turmeric
- 1 tbsp tamarind paste (we used Bart)
A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…
- 2 tbsp vegetable oil
- 1 medium onion, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, finely chopped
- 3cm/1¼ inch piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 tsp curry powder
- 1 medium aubergine, cut into 2 cm slices
Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…
- cooked basmati rice, lime or mango chutney and a few coriander leaves, to serve, if you like
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Cover the lentils, turmeric and tamarind paste with 500ml water. Add some salt and boil for 15 mins or until very soft. Skim off any foam that forms on the top. Meanwhile, heat 1 tbsp of the oil and cook the onion, garlic and ginger until golden, about 5 mins.
Add the curry powder and cook for a further 2 mins. Pour in the lentil mixture and cook for another 10 mins.
Meanwhile, heat a griddle pan until very hot. Rub the remaining oil over the aubergine slices and season. Cook for 2-3 mins each side until cooked through and charred. Eat with basmati rice, lime or mango chutney and a sprinkling of coriander, if you like.