Flavourful Eggplant Dhal with Crispy Coconut Bacon and Spiced Super Seed Salad Toppers

Delightful South Asian hint, inspired by rich cultural traditions, is packed with Superfoods for a nutritious boost

Ingredients

• Coriander 
• 700ml veggie stock 
• Red lentils
• 1 tin of coconut milk
• 1 large white onion
• 3 garlic cloves
• 1 chopped tomatoes tin
• 1 tsp turmeric
• 1 tsp garam masala
• 3 cloves garlic
• 1 tbsp almond butter
• 1 tsp curry powder
• 1 eggplant
• Naan bread
• Rice
• Coconut Bacon
• Spiced Super Seeds

Instructions

1. Finely dice one large white onion, and three cloves of garlic and add to a pan with one heated tablespoon of oil.

2. Cook on a medium heat until browned and add the following spices; 1 tsp Garam masala, 1 tsp curry powder, 1 tsp cumin and 1 tsp turmeric & almond butter. Cook for a further 3 minutes.

3. Add ¾ of your chopped aubergine, 180g dried red lentils, 700ml of stock (add salt if stock is salt free), 1 tin of full fat coconut milk and 1 tin of chopped tomatoes and cover and simmer on a low heat for 35 minutes.

4. While cooking, cut remaining eggplant & spice with paprika & oven till crispy.
Plate with rice, extra coconut milk, coriander & fresh chilli.

5. Top with coconut bacon, spiced super seeds & crispy eggplant pieces. Pair with a fresh naan and enjoy. 

or buy all of the healthy salad toppers as a bundle