Roasted Aubergine and Red Lentil Dhal (Vegan)
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5 from 5 votes

Roasted Aubergine and Red Lentil Dhal (Vegan)

This delicious Roasted Aubergine and Red Lentil Dhal ticks so many boxes – it’s quick and easy to make, family friendly, budget friendly, vegetarian, vegan, gluten free and packed full of goodness! Serve with brown rice for a deliciously healthy midweek meal!
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 325kcal
Author Eb Gargano


For the roasted aubergines…

  • 1 tablespoon olive oil
  • 1 medium aubergine diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

For the red lentil dhal…

  • 1 tablespoon olive oil
  • 1 onion diced
  • 1 teaspoon dried chilli flakes (or to taste, or 1 fresh red chilli, diced)
  • 3 garlic cloves grated or crushed
  • 3 cm fresh ginger grated
  • 2 teaspoons turmeric
  • 2 teaspoons garam masala
  • 200 g red lentils
  • 400 g tin chopped tomatoes
  • 800 ml water (i.e. 2 empty tomato tins of water)
  • Black pepper to taste
  • 2 tablespoons fresh coriander optional

To serve…

  • Brown rice (or white rice, chapattis, naan breads or pilau rice)
  • Extra fresh coriander (cilantro) optional
  • All your favourite pickles and chutneys optional


  • Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place the diced aubergine in a single layer on a large non-stick baking sheet. Drizzle over the olive oil and scatter over the salt and cumin. Use your hands to mix everything together and rearrange as a single layer. Place in your preheated oven for 20 minutes – turning once to prevent sticking.
  • Meanwhile, put the onions and olive oil in a deep, wide pan and cook the onions over a low heat with the lid on for 5 minutes, or until softened but not brown. Stir occasionally.
  • Add the chilli, garlic, ginger, turmeric and garam masala and cook over a gentle head for 2 minutes, stirring occasionally. If the pan gets too dry add a splash of cold water.
  • Add the lentils, chopped tomatoes, water and black pepper. Stir and bring to the boil. Lower the heat and cook for 30 minutes (with the lid on). Check on the dhal occasionally and add extra water if necessary.
  • When the dhal is cooked, stir in the fresh coriander and roasted aubergine – saving a few pieces for garnish (or not if you’d rather hide the fact that there are aubergines in this curry!!).
  • Serve scattered with a few pieces of aubergine and some extra fresh coriander.


Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.


Calories: 325kcal | Carbohydrates: 48g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 739mg | Potassium: 1125mg | Fiber: 21g | Sugar: 10g | Vitamin A: 425IU | Vitamin C: 16.9mg | Calcium: 93mg | Iron: 6.2mg