this doctor cooks Vegan Food

Preheat your oven to 210 degrees (fan). 

Heat a large deep frying pan and add 3 tbsp oil. When the oil is hot add the onion, garlic and ginger. Season with smoked salt and pepper and pan fry for 10 minute on a medium heat (never rush this stage). 

Next add your spices (cumin, garam masala, coriander, fenugreek, cardamon). Pan fry for 4-5 minutes. If the pan is dry add a little more oil.

Slice your aubergine in half longways and half and score the flesh. Heat a very large griddle pan and add 1 tbsp oil. When the oil is hot add the aubergine flesh-down. Leave them alone for 5 minutes. 

Next add the tomato puree, brown sugar and tinned tomatoes to your curry. Continue simmering on a medium heat.

Remove the aubergine from the pan. Season half of your aubergine with salt and pepper and roast in the oven for 25 minutes. 

Slice the other half into chunks and add to a small baking dish. Add 2 tbsp of your homemade curry sauce, smoked salt, chilli flakes and a dash of olive oil. Toss well and add bake in the oven for 25 minutes. 

To your curry add 1 cup water and the lentils. Continue simmering on a medium heat until the aubergine is ready. 

When the aubergine is done blitz the single half in a blender until smooth and add to your curry.

Serve the curry with rice, flaked almonds and the chunks of roasted aubergine.