Creamy, softly spiced red lentil and coconut daal with squash and spinach, topped with chili roasted baby aubergines. The perfect autumn meal – warm, comforting and super nourishing too!
The daal is delicately balanced with a base of shallots, garlic and ginger, layered with a few toasted spices, the warmth of cinnamon and the addition of lemongrass, lime juice and tamarind to add a little freshness and tanginess to the dish. The baby aubergines are coated in a little chili-garlic paste, roasted until just a little charred and then tossed in oil, they’re melt-in-your-mouth delicious and the ultimate accompaniment for this delicious daal.
