This month why not try this scrummy dhal next time you cook a curry- it really is a favourite of mine and one I am constantly cooking for clients freezers..
LENTIL AND AUBERGINE DAHL
1 tbsp oil
1 large onion-finely chopped
1 aubergine - ½ diced to 0.5cm cube and ½ diced to 1 cm cubed
1 clove garlic- crushed
1 tsp turmeric
2 tsp curry powder
200g red lentils
450ml vegetable stock
2 tbsp Coconut Cream
1 tbsp chopped coriander
Place oil in a pan and once hot add the onion and aubergine, cook over a medium heat until onion is cooked and aubergine softening.
Add the garlic and cook for a further minute. Add the turmeric and curry powder, cook out for 1 minute to release the flavours. Add the lentils and stock, bring to the boil and cook for 20 minutes, or until lentils are cooked- add more water if necessary. Add the coconut cream and cook for another 2 minutes. Stir through chopped coriander and serve.
