Ingredients
(Rough guide)
4 Tbsp Olive oil
2 Spanish onions, finely sliced
4 garlic cloves, finely slices,
1 Tbsp fresh ginger, finely chopped or grated
sea salt
freshly ground white pepper
1 Tbsp curry powder
6 cardamom pods,
1 tsp chilli flakes
1 small eggplant, peeled, cut into small cubes and salted for 30 minutes
1 cup red lentils
1 small sweet potato, peeled and cut into small cubes
1 litre of water
1 head broccoli, cut into small florets
2 handfuls of baby spinach
1 handful of coriander leaves
Preparation
Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft about 15 minutes. Add spices and cook 2 minutes. Wash and drain eggplants, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked, about 20 minutes. Stir through baby spinach. Serve with coriander, natural yoghourt and your favourite chutney.
