Paneer-stuffed aubergine in red lentil and coconut sauce

theguardian.com

Starshape

3 large aubergines, stalks removed, cut lengthways into 0.5cm-thick slices

100ml groundnut oil

Salt and black pepper

6 shallots, peeled and finely chopped

5cm piece ginger, peeled and finely chopped

1 red chilli, deseeded and finely diced

40 fresh curry leaves (about 4 to 5 stems)

1 tsp black mustard seeds

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

2 tsp medium curry powder

2 tsp tomato paste

3 strips lime peel, plus the juice of 1 lime

100g red lentils

400ml coconut milk

100g large (not baby) spinach leaves, stems removed

220g paneer, broken into 2cm chunks

5g coriander, roughly chopped, to serve

Note: Ingredients may have been altered from the original.

Directions at theguardian.com

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