Aubergine dhal with tomato & onion raita

This comforting chickpea and lentil curry provides all five of your 5-a-day. It’s spiced with turmeric and ginger and topped with a calcium-rich raita

  • Prep:10 mins
    Cook:25 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 597
  • fat 15g
  • saturates 3g
  • carbs 74g
  • sugars 21g
  • fibre 22g
  • protein 32g
  • salt 0.5g


  • 1 tbsp rapeseed oil
  • 1 large onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tbsp finely chopped ginger
  • 2 tsp turmeric
  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 1 red chilli, seeded and thinly sliced
  • 1 tbsp vegetable bouillon powder
  • 115g red lentils
  • 1 large aubergine, cubed
  • 400g can chickpeas (no need to drain)
  • 1 small red onion, finely chopped
  • ? of a 100g pack coriander, chopped
  • small handful fresh mint, chopped, plus a few small leaves
  • 2 tomatoes, chopped
  • 120g pot bio yogurt


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  1. Heat the oil in a large non-stick pan and fry the onion, garlic and ginger for 8 mins until softened. Tip in the turmeric, coriander, cumin and chilli and cook for 20 seconds, stirring occasionally.

  2. Pour in 800ml boiling water, stir in the bouillon, lentils and aubergine, and cover the pan and leave to simmer for 15 mins until the lentils are pulpy. Stir in the chickpeas with their water, if you need a little more liquid, and cook for 5 mins.

  3. Meanwhile, stir the red onion, coriander, mint and tomatoes with the yogurt to make a raita. Spoon the dhal into two bowls, top with raita and scatter with mint leaves.

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