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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.
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