This was a quick vegetarian dish from Waitrose. They publish these recipes every month which usually coincide with the use of some seasonal vegetable. English aubergine and cauliflower are at their peak now, so we gave this a go. I was pretty good, but it needed some 'love' in the spice department. I added some garam masala in with the curry powder and it did take a good bit of salt and pepper to taste right. In the end, it turned into a nice (healthy!) vegetarian curry.
1 eggplant, (aubergine) medium-sized
2 tablespoons vegetable oil
1 onion, medium, chopped finely
2 garlic, crushed
2 tablespoons ginger, peeled and chopped
2 tablespoons curry powder
2 tablespoons cumin seed
½ cauliflower, cut into large florets
150 g red lentils, washed and drained
100 g yogurt, natural
20 g cilantro, (coriander), finely chopped
150 g pomegranate seeds
Preheat the oven to 190C/375F. Place the whole aubergine on the rack and roast for 15 minutes. This helps it to cook more quickly, giving a more concentrated flavor. Remove and allow to cool slightly.
Meanwhile, heat the oil in a medium saucepan and saute the onion over medium heat for 3-4 minutes until starting to soften. Add the garlic and ginger and fry for a further minute without coloring Sprinkle in the curry powder and cumin seeds, and cook for 1-2 minutes over a gentle heat, stirring continuously.
Add the cauliflower, red lentils and 900ml of water and some salt and pepper. Bring to a boil then stir, reduce the heat to low and cover. Leave to simmer for about 20 minutes, until the curry has thickened and is a smooth consistency.
Peel the aubergine and remove the stalk. Roughly dice the flesh and tip into the curry. Simmer for another 15 minutes, until all the ingredients are tender.
Stir in the yogurt and half the coriander, and warm through. Divide between four bowls and top with the pomegranate seeds and the remaining coriander. Serve with extra yogurt for spooning over, plus rice or a selection of indian breads or chutneys (if desired).
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