Red lentil & squash dhal. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelised. Halve the lemon (if using) and rub it over the aubergine flesh – this will stop it discolouring. Stack them in tin foil as you go and keep them warm until needed. Meanwhile, to make the flavoured oil (called a temper), finely slice the chilli and place it in a small frying pan on a medium heat with the curry leaves, mustard seeds and a good lug of groundnut oil for 1 to 2 minutes, or until crispy. Have a nice little massage up. Toss together until well coated, then roast for 20 to 25 minutes, or until sticky and caramelised. Meanwhile, place the flour in a large bowl with a pinch of sea salt and make a well in the middle. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water. 12. Stir in the split peas, crumble in the stock cube and add 2 litres of boiling water. It’s delicious on its own with rice or poppadoms, but I also love to serve it with a bit of roast chicken or fish. Cut the eggplant into 2cm chunks, peel and slice the onions and garlic, peel and finely grate the ginger. Our unique recipe is filled with sultanas and coconut with a hint of cinnamon and green cardamom and flame-baked in a tandoori style oven to create a delicious naan. Put 1 mug of rice and 2 mugs of boiling water into a pan with a pinch of salt. Cook on a medium heat with the lid on for 12 minutes, or until all the liquid has been absorbed. 6. Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, Aubergine daal & homemade chapattis: Jamie Oliver, 1 large aubergine, 2 red onions, 4 cloves of garlic, 10 cm piece of ginger, 4 tablespoons rogan josh curry paste, 500 g yellow split peas, 1 vegetable stock cube, 250 g wholemeal flour , plus extra for dusting, 2 tablespoons olive oil, 320 g basmati rice, 1 fresh red chilli, 1 handful of fresh curry leaves, 1 teaspoon mustard seeds. Put all this into a large high-sided roasting tray with the curry paste and a lug of groundnut oil. Perfect for dipping into our delicious curries or serving with our chutneys and pickles to help create the perfect curry night in.

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