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

Ingredients:
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.