Colin's lentils with tofu and vegetables - Better Homes & Gardens Australia

Ingredients

• 100ml olive oil, plus extra for shallow frying
• 2 brown onions, finely sliced
• 6 cloves garlic, finely sliced
• 1 medium eggplant, cut into 2cm cubes
• 250g brown and king brown mushrooms, sliced
• 2 birdseye chillies, finely chopped
• 1 bunch curry leaves (4 stalks), plus extra fried leaves to garnish
• 3–4cm piece fresh turmeric, finely grated
• 5cm piece fresh ginger, finely grated
• 3 cups yellow lentils
• 500ml (approx) water or vegetable stock
• 250g firm tofu, cut into 2cm cubes
• Juice of 1 lemon
• Sea-salt flakes and freshly ground black pepper, to season
• Roti or naan bread, to serve