Aubergine and Lentil Curry

Another little vegetarian gem from the treasure trove that is Cuisine magazine [www.cuisine.co.nz], this time from issue 175 page 34, and the amazing repertoire of the very talented Ginny Grant. This version has been adapted to some extent, but not by too much.

Ingredients.
1 cup green lentils.
1 tsp ground cumin.
1 tsp ground fenugreek.
½ tsp ground coriander.
½ tsp turmeric.
Cayenne pepper to taste.
¼ tsp salt.
½ cup olive oil.
1 medium aubergine, diced.
1 medium onion, peeled and chopped.
3 cloves garlic, peeled and chopped.
1 tsp black mustard seed.
1 400g can chopped tomatoes.
½ cup yoghurt.
Juice and zest of a lemon.
2 spring onions, chopped finely.

Preparation.
Place the lentils in 1 litre of salted water, bring to the boil and simmer for 20 minutes. Drain and set aside. Mix the spices and salt together in a small bowl and set aside. Prepare the vegetables and set aside. Place the chopped spring onions in a small container, add the lemon juice and zest, cover and set aside.

Method.
Heat the oil in a sauté pan over a hot flame and fry the aubergine until it begin to turn golden. Remove and set aside. Add a little more oil then the mustard seed, cover and fry it until it has finished popping, then add the onion and garlic. Fry until the garlic is beginning to turn golden then add the spice mix, stir fry for a minute or so then add the aubergine, tomatoes and yoghurt.

Stir well, bring to a simmer then cover and cook gently for 10 minutes. Add the lentils and cook for another 10 minutes, mix the spring onion and lemon mix through and serve immediately with fresh naan bread.

Serves: 2.

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