Tamarind Eggplant and Red Lentil Dahl

Serves 2 as a main or 4 as a side

1 eggplant, diced

1 red onion, finely sliced

3 cloves of garlic, minced

1 tbsp tomato puree paste

2 tsp ground cumin

2 tsp ground turmeric

2 tsp garam masala

1 tsp smoked paprika

¾ cup red lentils

1 400ml can coconut milk

1 cup vegetable stock

1 tbsp tamarind paste

Handful of baby spinach

1. Heat oven to 210C/190C fan.

2. Arrange eggplant on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Roast for 25 mins until soft and caramelised.

3. Heat a saucepan with olive oil over a medium heat. Add the onion and cook until softened. Add garlic, tomato paste and spices and fry for 2 minutes until fragrant.

4. Add the lentils, coconut milk and vegetable stock. Bring to a simmer and cook for 20 minutes or until the lentils are soft. Add a little more water if it seems too dry. Taste and season with salt and pepper.

5. Stir through the tamarind paste, spinach and roasted eggplant.