Eggplant and lentil curry
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.
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