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.
