This is one of my go to recipes in the winter. It is reasonably quick to make and it has lots of prebiotics in it which means it is always a winner with me. Let me know if you like it as much as I do.
2 tablespoons of olive oil
1 small eggplant, peeled and cut into cubes
1 tablespoon ginger, peeled and finely sliced
2 cloves of finely sliced garlic
1 tablespoon curry powder
4 cardamom pods
1 teaspoon of chilli flakes (or to your taste)
1 cup red lentils, rinsed
1 litre water
1 head of broccoli, chopped into florets
1 small sweet potato, peeled and cut into cubes
spinach leaves to serve
Heat the olive oil on low heat and add onions, garlic and ginger and cook until very soft – around 10-15 minutes.
Add the spices and cook for a few minutes. Add the eggplant ( I don’t salt it you can if you’d like to) and mix with the spices and onions. I sometimes add a dash of water here to make the spices cover the eggplant. Cook this for 5 minutes. Add the lentil, water, sweet potato and simmer gently until cooked- around 20 minutes. Add broccoli and simmer for 5 minutes. Stir through the spinach so it just wilts. Serve with natural yoghurt and coriander.