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Split pea dhal with roasted aubergines
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3 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp cumin seeds
200g yellow split peas
2 carrots, peeled and diced into 1cm cubes
4 tbsp Cooks’ Ingredients Balti Curry Paste
300g pack Waitrose 1 Red Choice Tomatoes, roughly chopped
900ml vegetable stock
2 aubergines (about 250g each)
1 tbsp mango chutney
28g pack fresh coriander, roughly chopped
Natural yogurt and naan bread, to serve
1. Preheat the oven to 200°C, gas mark 6. Warm 2 tablespoons of the oil in a large saucepan over a high heat. Cook the onion for 4-5 minutes until beginning to soften. Stir in the garlic and cumin seeds and cook for a further minute, then stir in the split peas and carrots. Add 3 tablespoons of the curry paste, tomatoes and stock and bring to a simmer.
2. Reduce the heat to low, cover and simmer for 50-55 minutes or until the split peas have absorbed nearly all the liquid and are soft and creamy textured.
3. Meanwhile, halve the aubergines lengthways and score the flesh, but not the skin, with a sharp knife into a diamond pattern. Mix the remaining curry paste and oil together then brush over the aubergines so the paste goes into the cuts. Place on a baking tray and roast in the oven for 25-30 minutes until tender and golden.
4. Stir the mango chutney into the dhal and season. Cook for a further 5 minutes. Scatter over the chopped coriander. Serve with the aubergine halves, spoonfuls of natural yogurt and warm naan bread.
Typical values per serving:
Excluding yogurt and naan to serve.