Ingredients

• 1 red onion
• 3 cloves of garlic
• 1 inch piece of ginger
• 1 Chili pepper
• 1 carrot
• 2 tsp Garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 100g split yellow peas, soaked overnight
• 1 small piece of cinnamon bark
• 250 mL Passata
• 250 ml vegetable stock
• 50 ml coconut milk
• For the fried aubergine:
• 1 medium aubergine
• 1 tsp cumin seeds
• 1 tsp paprika (or 50/50 chilli powder)
• 2 pinches of turmeric
• Salt and pepper
• Vegetable oil to cook
• 1 handful coriander leaves, chopped
• Juice of 1 lime