Ingredients:
Serves 4
Directions:Serves 4
- 1 large aubergine, cut into 2cm chunks
- 2 red onions, sliced
- 3 cloves of garlic, finely minced
- 5 cm piece of ginger, finely grated
- 4 tbsp Indian curry paste (like Rogan Josh curry paste)
- vegetable oil
- 350 g yellow split peas
- 1 vegetable stock cube
- 1 cup basmati rice (about 320g)
Optional flavoured oil:
- 1 fresh red chilli
- 1 handful of fresh curry leaves
- 1 teaspoon mustard seeds
- 4 tbsp vegetable oil
Preheat the oven to 180°C/350°F/gas 4. Put the aubergine chunks, sliced onions, and the minced garlic and ginger into a large high-sided roasting tray. Add the curry paste and a tablespoon of oil. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelised.
Remove half of the roasted vegetables to a large pan to start your curry and return the tray to the oven to keep warm – turn the oven off so that the veg don’t dry out.
Place a deep pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 1.5 litres of boiling water. Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the curry has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.
When the lentils have about 15 minutes left, put 1 cup of rice and 2 cups of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed.
Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and 4 tablespoons of oil for 1 to 2 minutes, or until crispy. Drizzle over the curry and serve.
Remove half of the roasted vegetables to a large pan to start your curry and return the tray to the oven to keep warm – turn the oven off so that the veg don’t dry out.
Place a deep pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 1.5 litres of boiling water. Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the curry has thickened, stirring occasionally, and adding splashes of water to loosen, if needed.
When the lentils have about 15 minutes left, put 1 cup of rice and 2 cups of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed.
Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and 4 tablespoons of oil for 1 to 2 minutes, or until crispy. Drizzle over the curry and serve.
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