Aubergine coconut dhal

  • Total time: 40 minutes

Serves: 2


2 tbsp oil
1 onion, chopped
200g Love Life Yellow Split Peas, washed
400ml can essential Waitrose Reduced Fat Coconut Milk
400ml vegetable stock
4 essential Waitrose Salad Onions, sliced
1 essential Waitrose Aubergine, diced
2 tsp medium Madras curry powder
½ x 28g pack coriander, roughly chopped
2 tsp chilli-infused olive oil 


1. Preheat the oven to 200ºC, gas mark 6.

2. Heat 1 tbsp oil in a saucepan and fry the onion for 3-4 minutes, add the split peas, coconut milk and stock, cover and simmer gently for 35-40 minutes, stirring occasionally, stirring in the salad onions 5 minutes before the end of cooking.

3. Meanwhile, coat the aubergine in the remaining oil and curry powder and place on a baking tray, roast for 20 minutes until tender.

4. Stir the coriander into the dhal and divide between two bowls. Top with aubergine and drizzle over the chilli oil.