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Bean Dhansak

1 Aubergine; (200g/8oz), diced
1 Potato; (200g/8oz), cut into match sticks
200 g Carrots; diced
1 Onion; sliced
2 Cloves garlic; crushed
45 ml Oil
200 g Mushrooms; sliced
5 ml Ginger pur‚e
30 ml Balti paste
30 ml Tomato pur‚e
100 g Split red lentils
1 600 gram can chopped tomatoes
1 400 gram can red kidney beans; drained


Cook the aubergine, potato and carrots in boiling water for 10 minutes, then drain. Fry the onion and garlic in 30ml/2tbsp oil for 5 minutes until soft. Add the remaining oil and continue to cook for 5 minutes. Add the ginger, balti paste and tomato pur‚e. Fry for 3 minutes. Meanwhile, cook the lentils for 10 minutes in just enough boiling water to cover, topping up with water as necessary. Transfer all ingredients except beans to a large saucepan. Bring to the boil, cover and simmer for 15 minutes. Then add beans and simmer for a further 5 minutes. Serve.


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