Looking for a hearty, plant-powered meal that’s as satisfying as it is nourishing? This roasted aubergine kitchari is just be your next go-to dish. With its warming spices and comforting lentils, it ticks all the boxes for flavour and nutrition
TIP Kitchari is a staple in Ayurvedic recipes, and it’s believed to nourish and balance the body
Ingredients
- 2 aubergines, cubed
- 200 g cherry tomatoes
- Sunflower oil cooking spray
- 130 g basmati rice
- 200 g red split lentils
- 1 onion, finely chopped
- 3 cm piece root ginger, grated
- 2 garlic cloves, crushed
- 1 tsp ground turmeric
- 2 tsp garam masala
- 2 tsp cumin seeds
- 1 tsp black mustard seeds
- 1.25 ltr vegetable stock
- 200 g spinach leaves, chopped, plus extra to serve
- Juice 1 lemon, plus wedges, to serve
- Low-fat natural yoghurt and 1 red chilli, thinly sliced, to serve
Instructions
- Heat the oven to 200°C/Gas 6. Put the aubergine cubes and cherry tomatoes onto a large baking tray, spritz with oil and roast for 20-25 mins or until tender.
- Meanwhile, rinse the rice and lentils in a sieve until the water runs clear.
- Spritz a large pan with oil and gently cook the onion for 5 mins until it is softened and golden.
- Add the ginger, garlic and spices, then cook for 1 min. Stir in the lentils, rice and stock. Bring to a simmer and cook on a low-medium heat, covered, for 25 mins, stirring regularly until tender.
- Add the spinach, stirring until wilted. Stir in the lemon juice, check the seasoning, and divide between 4 bowls.
- Top with the roasted aubergine and tomatoes, then add a dollop of yoghurt, scatter over the chilli and extra spinach leaves, and serve with lemon wedges.
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Featured Image: W&H
