Serves 1
Directions
- 1Blend 3 cloves of garlic with ginger, cumin seeds, fennel seeds, fenugreek, sea salt, green chillies, bullet chillies, and apple cider vinegar until smooth paste. Add more vinegar if needed.
- 2Heat oil in a pan and add curry leaves, sliced garlic, and sauté until fragrant.
- 3Pour in the blended mixture, then add 1 tsp of turmeric, smoked chilli powder (or regular chilli powder), and agave.
- 4Stir until you get a smooth paste.
- 5In a separate frying pan, add the chopped aubergine and fry until golden brown, soft, and slightly crispy on the edges. Drain the oil once cooked.
- 6Stir the aubergine into the sauce until fully coated.
- 7Thoroughly rinse the lentils until the water runs clear, then add to a pot.
- 8Bring to a boil and add the diced onion. Allow to cook and soften.
- 9Add the spices and coconut milk, then stir. Add sea salt to taste and cook for a further 5 minutes.
Ingredients
- 1 aubergine
- 3 garlic cloves
- 1 tsp ginger
- 1 tsp cumin seeds
- 3 green chillies
- 2 bullet chillies
- 0.5 tsp fenugreek
- 0.5 tsp fennel seeds
- 1 tsp salt
- 5 tsp apple cider vinegar
- 1 tbsp agave or brown sugar
- 2 tbsp oil
- 4 curry leaves
- 3 garlic cloves
- 1 tsp smoked chilli powder
- 1 tsp turmeric
- 1 cup red lentils
- 3 cups water
- 0.5 can coconut milk
- 1 diced onion
- 1 tsp turmeric
- 2 tsp curry powder
- 0.5 tsp cardamom
- 0.25 tsp cinnamon
- to taste sea salt
Equipment
blenderfrying panpotspoon
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