Aubergine and Red Lentil Curry

In a large pan, put the red lentils, onions, diced tomatoes and turmeric together with 400 ml (2 cups) water and bring to a boil. Turn the heat to low and simmer for 20-25 minutes until the lentils are cooked.
150 g red lentils
1 large onion
1 can (14 oz / 400 g) diced tomatoes
1 ½ tsp ground turmeric
Toss the aubergine chunks with the olive oil and season with salt and ground black pepper. Fry the aubergines in a large frying pan with no additional oil until they are soft and slightly golden brown. Do it in two batches for uniform results.
2 medium aubergines
2 tbsp olive oil
Put all the cooked aubergine chunks back in the pan and add the garlic and all the spices, except for the garam masala. Cooks for 1 minute until fragrant.
2 tsp cumin seeds
2 tsp ground coriander
1 tsp ground cardamom
5 cloves garlic
¼ tsp chilli flakes
Add the cooked aubergine chunks into the red lentil mix together with another 200 ml (1 cup) water and simmer for 15 minutes, stirring regularly. Add the garam masala and cook for another minute. Add the chopped coriander if using, and serve with naan bread or rice.
1 ½ tsp garam masala
coriander leaves