Aubergine, Sweet Potato & Red Lentil Dhal / Ινδιάνικο Νταλ Μελιτζάνας, γλυκιο-πατάτας και φακών

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  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m

Ingredients

  • 2 Red Onions, sliced / κόκκινα κρεμμύδια κομμένα
  • 2 medium Sweet Potatoes, cubed / 2 μέτριες γλυκοπατάτες, κομένα σε κυβάκια
  • 3 small Aubergines, cubed / 2 μικρές μελιντζάνες, κομένα σε κυβάκια
  • 1 c Red Lentils / 1φλτ. κόκκινες φακές
  • 2 cloves Garlic, minced / 2 σκελίδες σκόρδο, τριμμένες
  • 1 tbsp. Ginger , minced / 1κ.σ. πιπερόριζα, τριμμένη
  • 1 tin Full Fat Coconut Milk (400ml) / 1 κονσέρβα πλήρες λιπαρά γάλα καρύδας
  • 2 tbsp. Curry Paste / 2κ.σ. πάστα κάρυ
  • 2 tbsp. Mango Chutney / 2κ.σ.
  • 3 tbsp. Coconut Oil, melted / 3κ.σ. λάδι καρύδας
  • 1 tsp. Salt & Pepper / αλατοπίπερο

Optional Serving Suggestions / Προαιρετικά για σερβίρισμα

  • Pompadoms / Παπαδόμς
  • Basmati Rice / ρύζι μπασμάτι

Instructions

  1. Preheat your oven to 200 degrees celsius.
  2. Place all your chopped veg (onions, aubergines & sweet potatoes) into a bowl.
  3. Mix together the chutney, curry paste & coconut oil in a separate bowl.
  4. Add the curry paste mixture to your veg and make sure every piece coated is coated.
  5. Place your veg on a baking paper-lined baking tray and roast for 30 minutes, or until the veg is soft.
  6. Once your veg is nicely roasted, take a pot and add a drizzle of oil. Add your minced garlic and ginger and stir until aromatic.
  7. Add in your roasted veg and red lentils and stir well.
  8. Add in your tin of coconut milk and water and stir. Once it reaches boiling, lower the heat to a simmer and place a lid. Allow it to cook for a further 10-15 minutes until the red lentils have cooked. Make sure to stir every now and then.
  9. Once the red lentils have cooked, season with salt & pepper and serve with basmati rice and pompadoms.

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