The combination with Aubergine is delicious! And have them with fluffy rice or paratha, Poori or chapatis. Cook it with love and you will enjoy your meal.
This recipe is from Save with Jamie.
1 large Aubergine
2 red onions
4 cloves of garlic
2 thumb-sized pieces of ginger
4 tablespoons curry paste
500 g yellow split peas
1 vegetable stock cube
2 tablespoons olive oil
1 fresh red
1 handful of fresh curry leaves
1 teaspoon mustard seeds
Preheat the oven to 180°C/350°F/gas 4. Cut the Aubergine into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger.
Put all this into a
Remove half the roasted veg
Place the pan on a low heat on the hob. Stir in the split peas, crumble in the stock cube and add 2
Simmer for around 1 hour 20 minutes with the lid on, or until the split peas are tender and the