Name: Eggplant Dhal With Rainbow Chard
Prep time: 20 min
Cook time: 4 h
Yield: 4
Ingredients: _ cup (60ml) extra virgin olive oil; 2 medium eggplants (600g), cut into 7cm pieces; 8 eschalots (200g), peeled; 1 tsp brown mustard seeds; 2 tsp ground cumin; 2 tsp ground coriander; _ tsp ground turmeric; 1 tbsp freshly grated ginger; _ cup (150g) dried red lentils; 2 long red chillies, halved lengthways; 2 sprigs curry leaves; 400ml can coconut milk; 2 cups (500ml) vegetable stock; 1 bunch rainbow chard (750g), stalks removed, leaves torn; _ cup (75g) roasted, unsalted cashews, chopped coarsely; steamed basmati rice and pappadums, to serve

VMG Recipes