EGGPLANT AND LENTIL CURRY

EGGPLANT AND LENTIL CURRY

1 x Large Eggplant

5 x Large Tomatoes

1 x Large Onion

1 x Cup of white wine

1 x tin of brown lentils or 1 cup of pre cooked lentils

1/2 x Cup of water

2 x Cloves of garlic

3 x teaspoons mild curry powder

1 x teaspoon caraway seeds

1 x teaspoon coriander seeds

Salt and pepper to taste

Rice, Yoghurt, Coriander & Chutney to garnish and serve. I used my home made organic plum chutney - don't you just love the colour!

Cook the onions, garlic and spices first, then add the tomatoes, then the eggplant and liquids, cook for about 45 minutes and then let it rest for about 25 minutes, serve with the rice and condiments.

This is a good dinner for any of my friends who are gluten free.