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Roasted Aubergine and Red Lentil Dhal (Vegan)
5 from 14 votes

Roasted Aubergine and Red Lentil Dhal (Vegan)

This vegan roasted aubergine and red lentil dhal combines roasted spiced aubergine with a gently spiced red lentil stew. The dhal is flavored with turmeric, garam masala, garlic, and ginger, creating a warming, thick, and hearty dish with tender lentils and soft roasted aubergine pieces. It’s a wholesome meal that pairs well with rice or flatbreads.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 people
Calories: 325 kcal
Course: Main Course
Cuisine: Fusion, Indian, British

Ingredients

For the roasted aubergines…
  • 1 tablespoon olive oil
  • 1 aubergine diced, medium
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt
For the red lentil dhal…
  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 teaspoon dried chili flakes or to taste, or 1 fresh red chilli, diced
  • 3 garlic grated or crushed, cloves
  • 3 cm ginger grated, fresh
  • 2 teaspoons Turmeric
  • 2 teaspoons garam masala
  • 200 g red lentils dried
  • 400 g canned chopped tomatoes
  • 800 ml water (i.e. 2 empty tomato tins of water)
  • black pepper to taste
  • 2 tablespoons Coriander optional, fresh
To serve…
  • brown rice or white rice, chapattis, naan breads or pilau rice
  • Coriander optional, extra fresh, aka cilantro
  • pickles optional, all your favourite
  • chutneys optional, all your favourite

Instructions

    Cup of Yum
  1. Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  2. Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt and cumin. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes – turning once to prevent sticking.
  3. Meanwhile, put the onions and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
  4. Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
  5. Add the lentils, chopped tomatoes, water and black pepper. Stir and bring to the boil. Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary.
  6. When the dhal is cooked, stir in the fresh coriander and roasted aubergine – saving a few pieces for garnish (or not if you’d rather hide the fact that there are aubergines in this curry!!).
  7. Serve scattered with a few pieces of aubergine and some extra fresh coriander.

Notes

  • This dhal freezes well, making it suitable for batch cooking and later meals.
  • Nutrition information should be considered approximate and used as a guideline only.

Nutrition Information

Calories 325kcal (16%) Carbohydrates 48g (16%) Protein 16g (32%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Sodium 739mg (31%) Potassium 1125mg (24%) Fiber 21g (84%) Sugar 10g (20%) Vitamin A 425IU (9%) Vitamin C 16.9mg (19%) Calcium 93mg (9%) Iron 6.2mg (34%)

Nutrition Facts

Serving: 4 people

Amount Per Serving

Calories 325

% Daily Value*

Calories 325kcal 16%
Carbohydrates 48g 16%
Protein 16g 32%
Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 739mg 31%
Potassium 1125mg 24%
Fiber 21g 84%
Sugar 10g 20%
Vitamin A 425IU 9%
Vitamin C 16.9mg 19%
Calcium 93mg 9%
Iron 6.2mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.