IN PROGRESS

• 100g red lentils
• 1 large onion, grated
• 400g tin cherry tomatoes
• 1 tsp ground turmeric
• 2 large aubergines, cut into 3cm chunks
• 2 tbsp groundnut oil
• 2 tsp cumin seeds
• 2 tsp ground coriander
• 4 cardamom pods, split
• 4 cloves garlic, crushed
• a small bunch coriander, chopped
• 1 tsp garam masala
• rice and naans, to serve

Method

• STEP 1Put the lentils, onion, tomatoes, turmeric and 1 tsp of salt in a pan with a tomato tin full of water, and bring to a boil. Turn down the heat and simmer gently for 20 minutes or until the lentils are tender.
• STEP 2Meanwhile, put the aubergines in a bowl, and toss with the oil and some seasoning. Heat a large frying pan then cook half the aubergines until golden brown and softened. Tip out on a plate and do the next batch.
• STEP 3Tip all the aubergines back into the pan and cook for a minute, then add the spices (not the garam masala) and cook for 2 minutes. Stir in the garlic and cook for a few minutes then tip in the tomato and lentil mix, plus 200ml of water. Simmer for 20 minutes, stirring regularly, then stir in the coriander and garam masala and cook for another 2 minutes. Serve with rice and naans, if you like.