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Aubergine Dahl

This easy recipe is delicious and hearty for these colder winter nights! You can and any extra veg you have in the fridge- it’s very versatile. We made this for dinner and had leftovers for lunches which is always a win


  • 1 med- large aubergine

  • 2 TBSP oil

  • 1/2 tsp chilli flakes

  • 1 tsp ground turmeric

  • 1 tsp ground cumin or cumin seeds

  • 1 tsp mustard seeds

  • 1 tsp fenugreek

  • Salt and pepper to taste

  • 1 medium onion, roughly chopped

  • 2 medium carrots, sliced

  • Thumb size piece of ginger, finely chopped or grated

  • 3 cloves garlic, finely chopped or minced

  • 1 red chilli

  • 200g red lentils

  • 1 tin coconut milk

  • 300ml water

  • To serve: coriander, lime, spring onions, red chilli, Greek/ plain yogurt

Step 1: Preheat your oven to 180 C

Step 2: Chop your aubergine into small-medium cubes, add your spices, salt and pepper, 1 TBSP of oil and then roast for 20 minutes

Step 3: Heat the remaining oil in a pot and then add the onion- cook until translucent. Then add your carrots, ginger, garlic, sliced red chilli - sauté for another 5 minutes

Step 4: Add the lentils and then coconut milk and water- let it simmer for 20 minutes stirring occasionally

Step 5: Add 3/4 of the roasted aubergine and simmer for another 20 minutes

Step 6: Add more salt and pepper to taste.

Serve with rice or naan bread! Add some of the remaining roasted aubergine on top when serving and coriander, sliced spring onion and a dollop of yogurt.


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