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.