One Pan Spiced Aubergine & Lentil Curry

Method

1. 1 Heat a glug of extra virgin olive oil in a good-quality non-stick pan over low-medium heat. Once hot, add the red chilli and garlic and cook for about 30 seconds.
2. 2 Add the aubergine chunks and let them cook undisturbed for about 2 minutes, then turn them. They should be charred and have absorbed some oil. Continue cooking for another 8-10 minutes, stirring occasionally, until soft all the way through, adding a splash of water if the pan gets too dry and the aubergine starts to stick.
3. 3 Scoop the aubergine out of the pan and set aside. Give the pan a quick rinse if you like, or carry straight on.
4. 4 Heat another glug of olive oil in the same pan. Once hot, add the onion, garlic, ginger and chilli and cook over low-medium heat for about 5 minutes, until the onion turns translucent.
5. 5 Add the curry powder, turmeric, cumin, chilli powder, ground coriander and garam masala, and stir to combine. Let the spices toast for a minute, then stir in the tomato paste.
6. 6 Add the lentils and stir to combine. Let the flavours meld for a couple of minutes, stirring frequently so nothing catches on the pan, then stir in the chopped tomatoes, coconut milk and bay leaf. Half-fill the empty tomato tin with water and add that too.
7. 7 Bring to a simmer and let bubble gently for 15-20 minutes, stirring occasionally and adding the apricots halfway through.
8. 8 Take the pan off the heat and stir in the nutritional yeast. Serve topped with the charred aubergine, a squeeze of lemon and fresh coriander, alongside basmati rice and/or naan bread. Finish with a dollop of plant-based yoghurt or cream and sesame seeds, if using.