Rich, filling and perfect for batch cooking. The aubergine melts into the dhal giving it extra body. Serves 4

Ingredients

• 250g red lentils, rinsed
• 1 large aubergine, cut into 2cm cubes
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp chilli powder
• 400g can chopped tomatoes
• 800ml vegetable stock
• 400ml can coconut milk (optional — for a creamier dhal)
• Salt to taste
• Fresh coriander and lemon wedges to serve

Method

• Heat 1 tbsp oil in a large pan over medium-high heat. Add the aubergine and fry for 6–8 minutes until golden and softened. Remove and set aside.
• Add the remaining oil to the pan. Add the cumin seeds and cook for 30 seconds.
• Add the onion and cook for 8 minutes until golden.
• Add garlic and ginger, cook for 1 minute. Add the turmeric, coriander and chilli powder and stir for 1 minute.
• Add the chopped tomatoes, stock and lentils. Bring to the boil, then reduce heat and simmer for 20–25 minutes, stirring occasionally, until the lentils are soft and breaking down.
• Stir in the fried aubergine and coconut milk (if using). Simmer for a further 5 minutes.
• Stir in the garam masala and season with salt.
• Serve with rice or naan, topped with fresh coriander and a squeeze of lemon.