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

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

Kashmiri Yellow Lentil, Aubergine & Spinach Curry is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Kashmiri Yellow Lentil, Aubergine & Spinach Curry is something which I have loved my entire life. They are nice and they look wonderful.

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

The ingredients needed to make Kashmiri Yellow Lentil, Aubergine & Spinach Curry:
  1. Make ready 2 Aubergines cut into 1” cubes
  2. Prepare 1 mug full Yellow Lentils (washed)
  3. Prepare 50 gm Baby Spinach
  4. Get 2 small onions sliced
  5. Make ready 3 cloves garlic crushed
  6. Get 1 heaped tsp chopped ginger
  7. Prepare 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. Get 1 Tin chopped Tomatoes
  10. Make ready 1 tbsp tomato purée
  11. Make ready 500 ml water
  12. Get 1 Red Pepper chopped
  13. Take Salt
  14. Make ready 1 tbsp coconut oil
  15. Take 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 reading. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!