Name: Lentil, Pea and Crispy Aubergine Daal
Yield: 6
Ingredients: 2 large aubergines, diced (around 750g); 4 tbsp extra virgin olive oil; For the daal; 1 tbsp extra virgin olive oil; 1 large onion, diced; 4 garlic cloves, finely chopped and crushed; 1 thumb-sized piece of fresh ginger, peeled and finely grated; 1 tsp mustard seeds; 1 tsp ground turmeric; 2 tsp garam masala; 1 tsp ground cumin; ½ tsp hot chilli powder; 250g dried red lentils; 400g tin of chopped tomatoes; 2 tbsp tomato puree; 400-500ml vegetable stock; 500g frozen peas; To serve; Handful chopped coriander; Pinch chilli flakes; 1 large spoonful of Greek yoghurt per serving Flatbreads

VMG Recipes