ingredients:
2 medium eggplants
3 small red onions
1 bell pepper
6 garlic cloves
1 in of Ginger
1 Vegetable stock cube
3 tbsp Curry paste (Korma)
2 tsp Tamarind
Lime leaves
2 cups Lentils (mix of orange and green)
2 cups Rice
1. Chop aubergine into cubes, peel and slice red onions, bell pepper and garlic, grate ginger. In a bowl combine with curry paste.
2. Spread on a roasting tray with some oil and roast in the oven for 30-40 minutes or until golden
3. After the vegetables are roasted, put lentils on to boil with 3 cups of water, add in vegetable stock cube. Once boiling, reduce to a simmer and add in vegetable mixture.
4. At this point we found it was lacking flavor so we added tamarind, lime leaves and a little extra curry paste. some lime leaves.
4. Simmer for around 1 hour 20 minutes, stirring occasionally, and adding in extra water if needed.
Finished look
5. When the daal is almost ready, start your rice; we used brown rice and cooked it for about 30 minutes. When the daal has thickened and finished cooking, add in your salt.
6. Serve it up with the rice and your favorite chutney! (refer to: Citrus and Date Chutney)
