Aubergine & Lentil Curry - Dennis Edwards Foodservice

Ingredients

• 2 heaped tsp of mild curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp mild chilli powder (adapt to your preference)
• 2 tsp of mustard seeds
• 5 cardamom pods
• 2 cloves of garlic
• Thumb sized piece of fresh ginger
• 1.5 tbsp of tomato puree
• 1 vegetable stock cube
• 2 tbsp olive oil
• 2 large aubergines (roughly 400g)
• 100g red split lentils
• 2 tbsp Alpro soya coconut yoghurt or any full fat yoghurt/creme fresh (if it’s low fat it will split)
• Fresh coriander
• 2 large pieces of stem ginger in syrup
• Salt and pepper to season