This makes a regular appearance at my dining table or on my lap sitting on the sofa. I like to make a large amount and freeze portions for later, before the broccoli and spinach is added.
100ml olive oil
2 spanish onions, finely sliced
4 garlic cloves, finely sliced
1 tbsp fresh ginger, finely chopped or grated
Freshly ground white pepper
1 tbsp curry powder
6 cardamom pods
1 tsp chilli flakes
1 small eggplant, peeled, cut into small cubes and salted for 30 minutes
1 cup red lentils
1 small sweet potato, peeled and cut into small cubes
1 litre water
1 head broccoli, cut into small florets
2 handfuls baby spinach
1 handful coriander leaves
Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft - about 15 minutes.
Add spices and cook 2 minutes. Wash and drain eggplant, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked - about 20 minutes. Add broccoli and simmer 5 minutes. Stir through baby spinach.
Serve with coriander, natural yoghurt and your favourite chutney.