top of page

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.




99 views0 comments
bottom of page