Savoury and sweet flavours spiked with aniseed and spice – exotic and delicious
Prep Time: 10-15mins
Cook Time: 15-20mins
2 tbsp grapeseed oil
1 small onion, finely sliced
2 garlic cloves, finely diced
3 long red chilli, finely sliced
3 apples, cut into chunks
3 medium eggplants, cut into chunks
1 ½ tsp fennel seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
½ tsp ground turmeric
½ tsp ground coriander
1 ½ cups vegetable stock
½ cup red lentils
To serve, mint leaves and pappadums
1. Place a large pot over a medium heat. Add the grapeseed oil and onion. Gently sauté without colouring. Add the garlic and chilli and continue to sauté without colouring. Be careful not to burn the garlic. Add the apples and eggplant to the mixture and sprinkle over the fennel, cumin, turmeric and coriander. Stir to coat the apples and eggplant completely in the spices. Be careful not to burn the spices. Add the vegetable stock. Stir to combine. Place a lid on and cook for 10mins.
2. Add the lentils to the curry and stir to combine and continue to cook with the lid on for a further 5-7 mins or until the eggplant is completely cooked through. Season with salt.
3. Serve with mint leaves and pappadums.