House & Home - Stuffed Eggplant In Curry & Coconut Dal

Ingredients

• 3 tbsp olive oil
• 5 shallots, peeled and finely chopped (1 2⁄3 cups/250 g)
• 1 ½ oz./45 g fresh ginger, peeled and finely chopped
• 2 red chiles, finely chopped
• 30 fresh curry leaves (optional)
• 1 tsp black mustard seeds
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 2 tsp medium curry powder
• 2 tsp tomato paste
• ½ cup/100 g dried red lentils
• 1 × 13 ½-oz./400 mL can full-fat coconut milk
• 2 ½ cups/600 mL water
• ¾ tsp table salt