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    Aubergine coconut dhal

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    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.  

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