DAAL, AUBERGINE & CAVOLO NERO CURRY

Instructions

1. Heat 2 tbsp olive oil in a heavy based pan on medium heat, add the cumin seeds and cook a few seconds until sizzling
2. Add in the onion and sauté until translucent, move the onion to one side once it is soft enough and add the garlic, ginger and chilli, move around the pan for a few seconds before adding the spices; the cumin, coriander and turmeric powder
3. Cook the spices out for a couple of minutes, then add the chopped tomatoes and salt
4. Continue cooking until the tomatoes form a paste, then stir in the lentils and coconut milk, cook for a further 10 mins
5. Pour in 500ml of stock, stir until it starts to boil again
6. Turn down to a low heat and add the cut aubergine pieces, give everything a good stir, pop the lid on and continue to simmer another 30 mins, stirring a few times throughout to prevent sticking
7. Add the cavolo nero after 30 mins and stir well, add more stock if you want the consistency less thick, cook for another 30 mins with the lid on and until all the greens have wilted and the aubergine has started to melt into the sauce
8. Serve with rice, rotis, a swirl of Greek yogurt and your choice of pickle
9. Enjoy!