Courgette and Aubergine Curry by Hemsley + Hemsley -

Name: Courgette and Aubergine Curry by Hemsley + Hemsley -
Ingredients: 200 g bar of creamed coconut (use the oil for frying) or 2 tins of full-fat coconut milk plus 2 tbsp coconut oil or ghee for frying; 2 large onions, diced; 2 thumb-sized pieces of fresh root ginger (about 80 g) – unpeeled if organic – grated; 6 large garlic cloves, diced; 200 g red split lentils, rinsed (no need to soak these); ½Ã¢â‚¬â€¹1 litre bone broth or water (use a little less if you are using coconut milk and depending on how thick or saucy you want your curry to be); 1 large aubergine, chopped into 1.5 cm pieces; 4 large tomatoes, quartered; 2 large courgettes, diced grated zest and juice of 1 unwaxed lime or lemon (avoid the bitter white pith); 2½Ã¢â‚¬â€¹3 tsp tamari or 2 large pinches of sea salt; 1 tsp maple syrup; a handful of roughly chopped fresh herbs, such as coriander, mint or basil (Thai basil if you can get it)

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A simple one-pot supper that is warming for the soul. Red split lentils provide a quick-and-easy creamy base without the need to soak them.

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Ingredients

200 g bar of creamed coconut (use the oil for frying) or 2 tins of full-fat coconut milk plus 2 tbsp coconut oil or ghee for frying
2 large onions, diced
2 thumb-sized pieces of fresh root ginger (about 80 g) – unpeeled if organic – grated
6 large garlic cloves, diced
200 g red split lentils, rinsed (no need to soak these)
½Ã¢â‚¬â€¹1 litre bone broth or water (use a little less if you are using coconut milk and depending on how thick or saucy you want your curry to be)
1 large aubergine, chopped into 1.5 cm pieces
4 large tomatoes, quartered
2 large courgettes, diced grated zest and juice of 1 unwaxed lime or lemon (avoid the bitter white pith)
2½Ã¢â‚¬â€¹3 tsp tamari or 2 large pinches of sea salt
1 tsp maple syrup
a handful of roughly chopped fresh herbs, such as coriander, mint or basil (Thai basil if you can get it)