• Mains

Vegan Eggplant Dhal

Preparation Time10 mins
Cook Time55 mins


1 tbs coconut oil
1 onion, finely diced
10 fresh curry leaves
1 tsp minced fresh ginger
1 clove garlic, minced
2 tsp madras curry powder
1 cup (200g) yellow split peas, rinsed
400ml can coconut milk
500ml vegetable stock
1 large eggplant, cut into large cubes
coconut yoghurt, naan & fresh coriander leaves, to serve


Heat oil in a large non-stick saucepan over medium heat. Add onion and curry leaves and cook for 5 minutes until onion is soft. Add ginger, garlic and cook for a further 1 minute until fragrant. Add curry powder, split peas, coconut milk and stock. Bring to a simmer, cover and cook, stirring occasionally, for 20 minutes. Stir through eggplant and cook for a further 20 minutes until eggplant is tender.

Divide dhal between 4 bowls, dollop with coconut yoghurt and top with coriander leaves. Serve with warm naan bread.

Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au