Name: Yellow split pea curry with aubergine
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
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; 100 g 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

Yellow split pea curry with aubergine

This yellow split pea curry with aubergine is a vegan Dhansak version, which is a very popular Indian & Persian dish (normally made with mutton or goat). The meat in this recipe is substituted with aubergine making the dish is super healthy! Serve it with rice or flatbread.

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Prep Time 10

Cook Time 50

Resting Time 4

Total Time 1

Servings: 4 people

Cuisine: Indian

Calories: 1234

Ingredients Method

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
100 g 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

Method

Finely chop the onion, ginger, chilli and garlic. Dice the carrot.
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.
Meanwhile cut the aubergine into bite-sized chunks.
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.
When the yellow peas are soft, almost mushy, add the aubergine and cooking jus to the curry and cook for another 10 minutes.
Stir in the coriander leaves and lime juice, then serve.

Yellow split pea curry with aubergine

Ingredients

Method

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