Eggplant and lentil curry

Method:

Fry onion, garlic and eggplant in oil until onion is translucent. Add cumin, ginger and chilli powder to pan and fry for 1 minute.

Add chopped tomatoes, puree, lentils and stock and leave to cook for 10 minutes. Add cherry tomatoes and cook for 10 minutes more.

Add coriander and serve with rice.

Ingredients:

2 Tbsp vegetable oil

1 onion (chopped)*

3 garlic cloves (minced)*

1 eggplant (cut into chunks) or 1 cup frozen peas

1 tsp ground cumin

1 Tbsp fresh ginger (grated)*

1/4 tsp chilli powder

1 can chopped tomatoes

1 Tbsp tomato puree

1 cup red lentils

3 cup vegetable stock

1 handful of coriander (chopped)*

Serve with rice

*Can be swapped out for dried/ground versions