Ingredients

  • 2 cups red lentils washed thoroughly until water runs almost clear
  • 2 large brown onions diced
  • 200gms baby eggplant cut into thin discs
  • 200gms diced sweet potato cut into ½ cm cubes
  • 200gms diced potato cut into ½ cm cubes
  • 100ml canola oil
  • 4 tomatoes diced
  • 1 bunch coriander washed and chopped including stems and leaves
  • 2 piece large fresh green chillies de-seeded & sliced
  • Salt to taste
  • 1 x 2cm piece fresh ginger julienned (optional)
  • Xec Xec curry paste (half a jar)

Method

In a large heavy based pot heat oil until smoking and fry ginger until fragrant

add  onions and fry until well browned stirring often

add sweet potato, potato, eggplant and tomato, stir and bring up to heat

add  ½ jar Xec Xec curry paste and stir well

add washed lentils,chilli and coriander and stir

add water to level at approximately 2cm above the level of the mixture

Bring up to heat and simmer on low for 30 minutes

Check consistency and add water if required, the liquid will reduce as lentils cook and absorb the water

Check that lentils and potatoes are cooked through, season for salt

Serving Suggestions

Serve with boiled basmati rice and Goan Cuisine Cucumber Achar