Rated 5 out of 5 based on 3 votes
- 3 x large eggplants, peeled, diced into 2 cm chunks
- 400 g jap pumpkin, peeled, diced into 2 cm chuncks
- 2 cups cauliflower, cut into small florets
- 3 Tbls olive oil
- 2 x large red onions, finely sliced
- 1/2 tspn salt
- 2 cloves garlic
- 1 x thumb size piece of ginger, grated
- 1/2 tspn black mustard seeds
- 1/2 tspn fennel seeds
- 1 tspn cumin, ground
- 1 tspn coriander, ground
- 1 tspn tumeric, ground
- 1/2 tspn chilli powder
- 2 x fresh chilli, seeds removed, finely chopped, these are optional
- 1/2 tspn garam masala
- 500-600 ml chicken stock
- 1/2 cup dried red lentils
- 165 ml coconut milk
- 2 Tbls tomato paste
- 400 g tin diced tomatoes
- 2 Tbls fresh coriander, roughly chopped
Preheat the oven to 200 degrees and line a large baking tray with baking paper.
Place the eggplant into a large glass bowl and sprinkle with salt. Let it sit for 15 minutes until beads of water form on the egg plant. Rinse off the salt under water and drain the eggplant.
Place onto the tray and drizzle with olive oil. Toss to coat the eggplant with the oil. Place the eggplant in the oven and bake for 15-20 minutes or until soft and cooked through. Remove and let cool.
In a large saucepan place the olive oil and red onions. Saute for 15-20 minutes until cooked down to a caramelized consistency.
Add the salt, garlic and ginger and cook for a further minute.
Add in the dry spices and cook for 1 minute or until they become fragrant.
Add the chicken stock, red lentils, coconut milk, tinned tomatoes and tomato paste. Stir to combine the ingredients. Bring the mixture to a boil.
Add in the pumpkin and egg plant and cook for 20-25 minutes or until the vegetables are tender and the lentils are soft.
Add in the cauliflower florets and cook for a further 10 minutes until tender.
Serve with fresh coriander and naan bread.
Leave a Review
Melissa it is beautiful
Oh wow! I bet that would be divine on a cold day! I also love the several different photos you’ve uploaded!