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Aubergine daal with coconut
Looking for something special to cook for dinner? Our gluten-free, dairy-free and meat-free aubergine daal with coconut is sure to fit the bill.
Gluten Free
Vegetarian
Easy
Serves 2 portions
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Ingredients
- 1 tbsp coconut oil *
- 2 garlic cloves
- A thumb size piece of ginger, grated
- 1 red onion, finely diced
- 1 tsp ground cumin*
- 1 tsp ground coriander *
- 4 baby aubergines, sliced into strips
- 1 tsp cumin seeds *
- 50g desiccated coconut *
- 1 tsp nigella seeds
- 300g basmati rice * to serve
- 1 tsp hot chilli powder *
- 1 tsp turmeric *
- ½ tsp cinnamon *
- 250g red split lentils *
- 400ml tin of coconut milk *
- 400ml vegetable stock *
Method
1
Preheat the oven to 180°C/160°C fan.
2
Melt the coconut oil in a large pan and fry the garlic, ginger and onion on medium until softened.
3
Turn the heat up slightly and add in the spices. Allow these to cook for a few minutes, stirring frequently to avoid them burning.
4
Add in the lentils and mix well and then follow with the coconut milk and vegetable stock.
5
Bring this to a boil and then reduce the heat to low and simmer for 40-45 minutes or until the lentils have softened completely.
6
Meanwhile, toss the sliced aubergine strips in a little olive oil and cumin seeds and lay on a baking tray. Roast for 15-20 minutes or until they are golden and softened.
7
In a small bowl, mix the coconut and nigella seeds and prepare the basmati rice according to the packet instructions.
8
When the daal is ready, check for seasoning and turn off the heat. Then add in the spinach and allow to soften in the pan.
9
Serve the rice with the daal spooned on top and top with the aubergine and a teaspoon of the coconut topping.
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