AUBERGINE DHAL WITH TOMATO & ONION RAITA

Aubergine dhal with tomato & onion raita image

This comforting chickpea and lentil curry provides all five of your 5-a-day. It's spiced with turmeric and ginger and topped with a calcium-rich raita

Provided by Sara Buenfeld

Time 35m

Number Of Ingredients 17

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Ingredients

1 tbsp rapeseed oil
1 large onion , thinly sliced
3 garlic cloves , thinly sliced
1 tbsp finely chopped ginger
2 tsp turmeric
2 tsp ground coriander
2 tsp cumin seeds
1 red chilli , seeded and thinly sliced
1 tbsp vegetable bouillon powder
115g red lentils
1 large aubergine , cubed
400g can chickpeas (no need to drain)
1 small red onion , finely chopped
⅓ of a 100g pack coriander , chopped
small handful fresh mint , chopped, plus a few small leaves
2 tomatoes , chopped
120g pot bio yogurt

Steps:

Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.
Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.
Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.

Nutrition Facts : Calories 597 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 21 grams sugar, Fiber 22 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium