Indian Aubergine Daal with Naan bread & Raita dip


This is one of my favourite dishes for cold and rainy days as such a curry warms you up wonderfully! Daal is an Indian dish of legumes, such as lentils, chick peas or beans. And so a kind of basic in Indian cuisine. To me this absolutely makes sense. Dal is extremely delicious and made quickly. My neighbour Sheryl showed me an amazing & pure take on this Indian classic. I would love to eat Daal in India some time where it is both an accompaniment and a main dish. I’ll share my favourite take on the traditional Daal which consists mainly of red lentils, coconut milk, aubergines, coriander and spice. The fleshy texture of cooked aubergines helps to create great texture in vegan dishes. The coconut milk cooked with velvety aubergines can be quite rich and spicy, the cooling minty raita dip freshens it all up a bit. And I’ll give the typical basmati rice a pass today and go with fresh garlic naan instead.

Prep time Cook time Total Time
5 min 25 min 30 min


…for the Curry:

  • 200g dried red lentils
  • 1 Aubergine
  • 1 can coconut milk
  • 1 cup of water
  • 1tbsp coconut oil
  • 1 handful fresh chopped coriander
  • 1 chopped sweet potato
  • 1 handfull peas
  • 1 handful of okra
  • 1 crushed garlic
  • 1 chopped onion
  • And the magic is all in the spices:
    • 5 saffron strands
    • a tiny piece of fresh finely grated ginger
    • 1 tsp crushed chillies (depending on how spicy you like it)
    • 1 tsp ground cumin
    • 1 tbsp fresh cumin seeds
    • 1 tsp ground turmeric
    • 1/4 level tsp ground cinnamon
    • 2 level tsp ground coriander
    • desiccated coconut
    • 2 bay leaves

…for the dip:

  • 1/2 cup plain soya yogurt
  • 1 tbsp chopped fresh mint
  • 1 tsp fresh coriander
  • 1/4 tsp ground cumin
  • 1 pinch of salt


  1. Heat some coconut oil and when hot add all the spices
  2. Add the chopped garlic, onion and aubergine as well as the sweet potato to the pan and fry for 5min on medium heat
  3. Meanwhile wash and drain the lentils and add them to the pan along with the okra and peas
  4. Pour the water and half a can of coconut milk into the pan. If you have a lid, cover the pan and simmer until the lentils are tender, about 20 minutes, don’t forget to stir from time to time.
  5. While the curry simmers you can prepare the raita dip and the naan bread – time wise it works out perfectly.For the dip mix all ingredients in small bowl and season to taste. Chill the raita dip until ready to serve. You could eat it with Basmati rice or use this link and give my super easy 10 min naan bread a try!
  6. Just before you want to eat it stir in the rest of the coconut milk, garnish with fresh coriander and serve with Naan and raita.

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Wait, there is more to try for yourself:

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