Baked Baby Aubergine with Spicy Lentil and Chickpea Curry

Ingredients

For the baby aubergine curry

• 2 tsp olive oil
• 1 large onion, finely chopped
• 2 tsp curry powder
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp tomato purée
• 3 dried curry leaves, toasted
• 1 x 400g can chopped tomatoes
• 450ml vegetable stock, made with 1 low-sodium vegetable stock cube
• 100g dried red lentils
• 1 x 400g can chickpeas drained and rinsed
• 100g frozen peas defrosted

For the Baby Aubergines

• 600g baby aubergines
• 1 tsp medium curry powder
• 2 tsp olive oil

To serve

• 320g white and wild basmati rice, dry weight (we used Tilda mixed pack)
• 15g fresh coriander leaves
• 100g vegan yogurt

Method

1. Preheat the oven to 220°C/gas mark 7.
2. Trim the baby aubergines, then cut them in half lengthways. Place them face up on a baking tray. Mix the curry powder with the oil and brush over it the aubergines. Roast in the oven for 15-20 minutes or until the aubergines are tender.
3. In a large saucepan, heat 2 tsp oil and gently fry the onion for 5 minutes, until softened and golden. Sprinkle over the curry powder, turmeric, cumin, garlic, ginger and tomato puree. Fry for a minute. Scatter over the curry leaves, then pour in the chopped tomatoes and stock.
4. Stir in the lentils, then cover the pan and simmer gently for 25 minutes. Remove the pan from the heat then process with a hand blender until it forms a smooth curry sauce.
5. Add the chickpeas and peas to the curry sauce. Simmer with the lid off for 2-3 minutes, until piping hot.
6. Take the pan off the heat and gently stir in the roasted baby aubergines.
7. Bring a large pan of water to the boil, add the rice, cover and simmer for 20-25 minutes. Drain, then return the rice to the pan and fluff-up with a fork.
8. Serve the rice in bowls with the curry alongside, garnished with coriander leaves and a spoonful of yogurt.