Kashmiri Yellow Lentil, Aubergine & Spinach Curry
Kashmiri Yellow Lentil, Aubergine & Spinach Curry

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, kashmiri yellow lentil, aubergine & spinach curry. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kashmiri Yellow Lentil, Aubergine & Spinach Curry is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Kashmiri Yellow Lentil, Aubergine & Spinach Curry is something which I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can cook kashmiri yellow lentil, aubergine & spinach curry using 15 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kashmiri Yellow Lentil, Aubergine & Spinach Curry:
  1. Make ready 2 Aubergines cut into 1” cubes
  2. Get 1 mug full Yellow Lentils (washed)
  3. Make ready 50 gm Baby Spinach
  4. Take 2 small onions sliced
  5. Get 3 cloves garlic crushed
  6. Make ready 1 heaped tsp chopped ginger
  7. Take 1 tsp Ground Turmeric, Coriander, Garam Masala, Black Mustard Seeds, Cumin Seeds, Kashmiri Powder, Hot Chilli Powder
  8. Take 2 Dried Kashmiri Chillies chopped
  9. Make ready 1 Tin chopped Tomatoes
  10. Prepare 1 tbsp tomato purée
  11. Take 500 ml water
  12. Take 1 Red Pepper chopped
  13. Get Salt
  14. Take 1 tbsp coconut oil
  15. Prepare 1/2 tin plant based coconut cream
Instructions to make Kashmiri Yellow Lentil, Aubergine & Spinach Curry:
  1. Place the Aubergine pieces in a colander & salt. Allow to sit for 20 mins. This removes moisture & reduces bitterness.
  2. Over a medium heat bring the coconut oil up to sizzling temperature with the Cumin & Mustard seeds. Careful not to burn.
  3. After a few mins add the chopped onions & cook till starting to change colour 5/10 mins.
  4. Add Ginger, Garlic & dried Kashmiri cook for a few more minutes then season with salt.
  5. Add all the spices except the chilli powder. Cook for 1 min then add the tomato purée & cook for a further 1 min.
  6. Add the chopped tomatoes, chilli powders & pepper. Bring to a simmer then add water. Re boil & season with salt.
  7. Season the Aubergine chunks & roast in the oven for 20 mins till golden brown.
  8. Add the lentils & simmer for 30/40 mins till lentils are tender. Add the spinach & Aubergine cook for 5 mins. Incorporate the cream. Season & serve.

So that is going to wrap it up with this special food kashmiri yellow lentil, aubergine & spinach curry recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!