Roasted aubergine kitchari | Woman and Home Magazine

Ingredients

• 2 aubergines, cubed
• 200 g cherry tomatoes
• Sunflower oil cooking spray
• 130 g basmati rice
• 200 g red split lentils
• 1 onion, finely chopped
• 3 cm piece root ginger, grated
• 2 garlic cloves, crushed
• 1 tsp ground turmeric
• 2 tsp garam masala
• 2 tsp cumin seeds
• 1 tsp black mustard seeds
• 1.25 ltr vegetable stock
• 200 g spinach leaves, chopped, plus extra to serve
• Juice 1 lemon, plus wedges, to serve
• Low-fat natural yoghurt and 1 red chilli, thinly sliced, to serve