Aubergine & Red Pepper Dhansak

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Boil the kettle. Rinse the rice and cover with 250ml (500ml) cold water. Bring to the boil over a high heat, then reduce the heat to low, cover with a lid, and cook for 8-10 (10-12) minutes until all of the water is absorbed and the rice is cooked. Chop the aubergine and red pepper into chunks. Peel and dice the onion. Heat a large, deep-sided frying pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the aubergine and pepper with a generous pinch of salt. Cover with a lid and cook for 6-8 minutes, turning every few minutes until browned and softened. Set aside on a plate and reserve the pan. Meanwhile, peel and finely chop the ginger and garlic. Return the pan to a medium heat with another drizzle of vegetable oil. Add the onion ginger, garlic, curry powder and turmeric with a pinch of salt. Cook for 3-4 minutes until softened. Rinse the lentils and add them to the pan with the tomato paste, veg stock, coconut cream, garam masala and 500ml (900ml) boiled water. Bring to the boil, then reduce the heat and simmer for 15-20 minutes or until thickened. After 10 minutes of cooking add the cooked veg back into the pan and stir well. Roughly chop the coriander, reserving a few leaves for garnish. Stir the chopped coriander through the curry. Serve with the rice to the side. Garnish with the coriander leaves.