Baked Baby Aubergine with Spicy Lentil and Chickpea Curry - Vegetarian Society

Ingredients

• 2 tsp olive oil
• 1 large onion, finely chopped
• 2 tsp curry powder
• 2 tsp ground turmeric
• 2 tsp ground cumin
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 tbsp tomato purée
• 3 dried curry leaves, toasted
• 1 x 400g can chopped tomatoes
• 450ml vegetable stock, made with 1 low-sodium vegetable stock cube
• 100g dried red lentils
• 1 x 400g can chickpeas, drained and rinsed
• 100g frozen peas, defrosted
• 600g baby aubergines
• 1 tsp medium curry powder
• 320g white and wild basmati rice, dry weight (we used Tilda mixed pack)
• 15g fresh coriander leaves
• 100g vegan yogurt