Recipe of Jamie Oliver Kashmiri Yellow Lentil, Aubergine & Spinach Curry

Hello everybody, I 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. This time, I am going to make it a little bit tasty. This will be really delicious.

Kashmiri Yellow Lentil, Aubergine & Spinach Curry is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Kashmiri Yellow Lentil, Aubergine & Spinach Curry is something that I’ve loved my entire life.

To begin with this particular 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 cook it.

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

1. Prepare 2 Aubergines cut into 1” cubes
2. Prepare 1 mug full Yellow Lentils (washed)
3. Make ready 50 gm Baby Spinach
4. Get 2 small onions sliced
5. Make ready 3 cloves garlic crushed
6. Get 1 heaped tsp chopped ginger
7. Make ready 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. Prepare 1 Tin chopped Tomatoes
10. Take 1 tbsp tomato purée
11. Make ready 500 ml water
12. Prepare 1 Red Pepper chopped
13. Get Salt
14. Take 1 tbsp coconut oil
15. Get 1/2 tin plant based coconut cream

Steps 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’s going to wrap it up for this special food kashmiri yellow lentil, aubergine & spinach curry recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!