Instructions

1. Finely chop the onion, ginger, chilli and garlic. Dice the carrot.
2. Heat 2 Tbsp of oil in large saucepan and gently fry the onion for 5 minutes, then add the garlic, chilli and ginger. Stir for a minute, then add the carrot and the ground spices. Stir for another minute then add the passata, stock and coconut milk. Season with salt and pepper. Drain the split peas and add to the sauce, together with the cinnamon. Bring to a simmer, cover and gently simmer for 30 minutes.
3. Meanwhile cut the aubergine into bite-sized chunks.
4. Heat some oil in a frying pan, add the aubergine, cumin seeds, paprika/chilli and turmeric. Season with salt and pepper and gently fry for 10 minutes until soft and brown.
5. When the yellow peas are soft, almost mushy, add the aubergine and cooking jus to the curry and cook for another 10 minutes.
6. Stir in the coriander leaves and lime juice, then serve.