How to Prepare Jamie Oliver Kashmiri Yellow Lentil, Aubergine & Spinach Curry

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a special dish, kashmiri yellow lentil, aubergine & spinach curry. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Kashmiri Yellow Lentil, Aubergine & Spinach Curry is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Kashmiri Yellow Lentil, Aubergine & Spinach Curry is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kashmiri yellow lentil, aubergine & spinach curry using 15 ingredients and 8 steps. Here is how you can achieve it.

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

1. Get 2 Aubergines cut into 1” cubes
2. Get 1 mug full Yellow Lentils (washed)
3. Prepare 50 gm Baby Spinach
4. Prepare 2 small onions sliced
5. Make ready 3 cloves garlic crushed
6. Make ready 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. Prepare 2 Dried Kashmiri Chillies chopped
9. Take 1 Tin chopped Tomatoes
10. Get 1 tbsp tomato purée
11. Get 500 ml water
12. Prepare 1 Red Pepper chopped
13. Prepare Salt
14. Get 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 this up with this special food kashmiri yellow lentil, aubergine & spinach curry recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!