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Aubergine dhal with tomato & onion raita

A bowl of aubergine and chickpea curry

Aubergine dhal with tomato & onion raita

Name: Aubergine dhal with tomato & onion raita
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Ingredients: 1 tbsp rapeseed oil; 1 large onion thinly sliced; 3 garlic cloves thinly sliced; 1 tbsp finely chopped ginger; 2 tsp turmeric; 2 tsp ground coriander; 2 tsp cumin seeds; 1 red chilli seeded and thinly sliced; 1 tbsp vegetable bouillon powder; 115g red lentils; 1 large aubergine cubed; 400g can chickpeas (no need to drain); 1 small red onion finely chopped; ⅓ of a 100g pack coriander chopped; small handful fresh mint chopped, plus a few small leaves; 2 tomatoes chopped; 120g pot bio yogurt

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.2 out of 5.40 ratingsRate

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This comforting chickpea and lentil curry provides all five of your 5-a-day. It’s spiced with turmeric and ginger and topped with a calcium-rich raita

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp rapeseed oil
1 large onion

thinly sliced
3 garlic cloves

thinly sliced
1 tbsp finely chopped ginger
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1 red chilli

seeded and thinly sliced
1 tbsp vegetable bouillon powder
115g red lentils
1 large aubergine

cubed
400g can chickpeas

(no need to drain)

For the raita

1 small red onion

finely chopped
⅓ of a 100g pack coriander

chopped
small handful fresh mint

chopped, plus a few small leaves
2 tomatoes

chopped
120g pot bio yogurt

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Nutrition: per serving

kcal597
fat15g

low
saturates3g
carbs74g
sugars21g
fibre22g
protein32g
salt0.5g

Method

step 1

Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.
step 2

Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.
step 3

Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.

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Recipe from Good Food magazine, January 2019

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A star rating of 4.2 out of 5.40 ratings

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