Eggplant in spiced curry with lentils and chickpeas, served with tomato raita

• rapeseed oil↗1 tbsp
• large onion↗1

  thinly sliced

• garlic3

  thinly sliced

• finely chopped ginger1 tbsp
• turmeric↗2 tsp
• ground coriander↗2 tsp
• cumin seeds↗2 tsp
• red chili↗1

  seedless, finely sliced

• vegetable bouillon powder↗1 tbsp
• red lentils↗115 g
• large eggplant↗1

  diced

• canned chickpeas↗400 g

  (do not drain)

• small red onion↗1

  finely chopped

• coriander⅓ упаковки (100 г)

  ground

• fresh mint↗жменя

  chopped, plus a few leaves

• помідори↗2

  нарізані

• біо йогурт у банці↗120 г

Step-by-step instructions

1. 1

   Heat the rapeseed oil in a large skillet and sauté the onion, garlic and ginger for 8 minutes until they become soft.

2. 2

   Add turmeric, ground coriander, cumin seeds and the chopped chili, stir and cook for 20 seconds.

3. 3

   Pour in 800 ml of boiling water, add vegetable bouillon powder, red lentils and eggplant cubes, cover and simmer for 15 minutes until the lentils soften.

4. 4

   If needed, add a little more water, add the canned chickpeas together with their liquid and cook for another 5 minutes.

5. 5

   While the curry cooks, combine the finely chopped red onion, ground coriander, mint, tomatoes and yogurt, seasoning with salt to taste – this will be the raita.

6. 6

   Divide the finished dal into plates, top with the raita and garnish with a few mint leaves.