Recipe of Perfect Kashmiri Yellow Lentil, Aubergine & Spinach Curry

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

Kashmiri Yellow Lentil, Aubergine & Spinach Curry is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Kashmiri Yellow Lentil, Aubergine & Spinach Curry is something that I have loved my entire life.

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

The ingredients needed to make Kashmiri Yellow Lentil, Aubergine & Spinach Curry:

1. Take 2 Aubergines cut into 1” cubes
2. Take 1 mug full Yellow Lentils (washed)
3. Get 50 gm Baby Spinach
4. Prepare 2 small onions sliced
5. Take 3 cloves garlic crushed
6. Take 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. Get 2 Dried Kashmiri Chillies chopped
9. Take 1 Tin chopped Tomatoes
10. Get 1 tbsp tomato purée
11. Prepare 500 ml water
12. Prepare 1 Red Pepper chopped
13. Take Salt
14. Take 1 tbsp coconut oil
15. Make ready 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 exceptional food kashmiri yellow lentil, aubergine & spinach curry recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!