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dhaal, aubergine curry and rice
A comforting and vibrant vegetarian meal featuring a rich, spiced tomato-based aubergine (eggplant) curry served alongside a creamy yellow lentil dhal folded with fresh spinach. Accompanied by fluffy basmati rice and topped with cool yogurt and fresh coriander.
L
recipe by
ldupldup
mainIndian3 servingsvegetariangluten free
20
prep (min)
30
cook (min)
50
total (min)
- •2 medium aubergines (eggplants), diced into 2cm cubes
- •1 cup red split lentils (masoor dal)
- •1.5 cups basmati rice
- •2 tbsp vegetable oil or ghee
- •2 medium onions, finely chopped (divide usage)
- •1 can (400g) chopped tomatoes
- •3 cloves garlic, minced
- •1 tbsp fresh ginger, grated
- •2 cups fresh spinach, chopped
- •1 tsp cumin seeds
- •1 tsp ground turmeric
- •1 tsp ground coriander
- •1 tsp garam masala
- •0.5 tsp chili powder (adjust to taste)
- •0.5 cup plain yogurt (for serving)
- •1 handful fresh coriander (cilantro), chopped
- •1 pinch salt and pepper