Easiest Way to Make Super Quick Homemade Kashmiri Yellow Lentil, Aubergine & Spinach Curry

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, kashmiri yellow lentil, aubergine & spinach curry. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To get started with this particular recipe, we have to prepare a few components. You can have 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. Make ready 2 Aubergines cut into 1” cubes
2. Get 1 mug full Yellow Lentils (washed)
3. Take 50 gm Baby Spinach
4. Take 2 small onions sliced
5. Prepare 3 cloves garlic crushed
6. Prepare 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. Take 500 ml water
12. Prepare 1 Red Pepper chopped
13. Prepare Salt
14. Take 1 tbsp coconut oil
15. Prepare 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’s going to wrap it up with this exceptional food kashmiri yellow lentil, aubergine & spinach curry recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!