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Aubergine coconut dhal
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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.
Typical values per serving: