Iron‑Rich Spiced Aubergine& Lentil Curry with Coconut & Apricot

Heat a large skillet over medium‑high heat and add enough olive oil to coat the bottom.

Add the sliced red chilli and minced garlic; fry for about 30 seconds until fragrant.

Add the aubergine chunks, stirring occasionally, and cook 8–10 minutes until the pieces are charred on the edges and softened. Transfer the aubergine to a bowl and set aside.

In the same pan, add a little more olive oil if needed, then add the diced onion, remaining minced garlic, minced ginger, and the sliced red chilli (if any remains). Sauté for 5 minutes, stirring, until the onion becomes translucent.

Stir in the mild curry powder, turmeric, cumin, hot chilli powder, ground coriander, and garam masala. Toast the spices for 1 minute, stirring constantly to avoid burning.

Add the tomato paste and cook for another minute, allowing it to darken slightly.

Return the cooked aubergine to the pan, then add the drained brown lentils, tinned chopped tomatoes, coconut milk, the bay leaf, and half a tin (about 200 g) of water.

Bring the mixture to a gentle boil, then reduce the heat to low and simmer, uncovered, for 15–20 minutes, stirring occasionally.

Halfway through the simmer (about 8 minutes in), add the diced dried apricots and continue cooking until the lentils are tender and the sauce has thickened.

Remove the pan from the heat, discard the bay leaf, and stir in the nutritional yeast until fully incorporated.

Taste and adjust seasoning with salt and pepper as needed.

Serve the curry hot, topped with the reserved aubergine pieces, lemon wedges, fresh coriander, and optional sesame seeds.

Accompany with steamed basmati rice, warm naan, and a dollop of plant‑based yoghurt if desired.