Stir and sauté for 2 mins. Stir in the dried chillies cumin turmeric cinnamon coriander and 2 tbsp cold water and stir over a low heat for 1-2 minutes.

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Preheat oven to 400ºF.

Aubergine coconut curry. Season and fry for 5 minutes stirring continuously until just softened and beginning to turn golden. Bring to a gentle simmer and cook over a lowmedium heat with the lid off for 25-30 mins. Heat 1 tbsp oil in a large sauté pan and add the diced aubergine.

Heat 1 tbsp of the oil in a non-stick deep frying pan and cook the aubergines in 2 batches over a medium high heat until rich and brown on all sides. If you like a spicier curry feel free to add some curry paste to the sauce whilst it is simmering. This is a very mild vegetarian curry starring aubergine in a light coconut sauce.

4 Add the lentils and their cooking water coconut milk and the aubergine. Cut the aubergines into wedges about 4cm by 15cm thick. Heat until simmering then cover and simmer very gently for 10-15 minutes until the aubergine is tender.

Bake until browned 20-25 minutes. Heat coconut oil in a large. Toss eggplant with grapeseed oil crushed garlic and salt and spread on baking sheet.

Finally add the coconut milk water maple syrup rice vinegar tamari sauce and stir well. If you prefer a thicker coconut sauce use coconut cream instead of coconut milk. Next add the curry powder turmeric ground ginger ground cinnamon and sea salt.

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