Auberginen-Linsen-Curry (aubergine and lentil curry)

Method

1. Heat the oil in a pot over medium heat. Sweat the onion, garlic and ginger for 4 minutes, until softened.
2. Stir in the curry powder and cumin and cook 30 seconds, until fragrant.
3. Add the lentils, chopped tomatoes and broth. Bring to a simmer and cook 20 minutes, stirring occasionally, until the lentils have fully broken down and the sauce has thickened.
4. Add the aubergine. Simmer a further 12 minutes, until tender but still holding some shape.
5. Season with salt. Scatter with coriander before serving.

Notes

• Add the aubergine partway through, not at the start. Simmered the full time alongside the lentils, it dissolves completely and disappears into the sauce rather than staying as distinct pieces.
• The lentils are meant to break down completely. Unlike a whole-lentil dal, this curry uses red lentils specifically because they cook down into a thick, cohesive sauce rather than staying separate.
• Stir occasionally as the lentils cook, since a thick lentil mixture can catch and stick to the bottom of the pot more easily than a thin liquid.
• It keeps for 4 days in the fridge and freezes well, though the texture thickens further on standing; loosen with a splash of water or broth when reheating.

Ingredient substitutions

• Curry powder varies by blend; a milder or hotter one both work, adjust the quantity to taste.
• Red lentils are specifically chosen for how they break down; other lentil varieties will hold their shape and give a different, chunkier curry.
• A can of chickpeas, drained and added with the aubergine, is a good, heartier addition.