Pre heat the oven to 200 degrees. Dice the onions and aubergine into your desired thickness. Put in a ovenproof dish and drizzle with oil and season with salt pepper & small amount of curry powder. Roast for approx 30mins

In a separate pan toast off the coriander, mustard and nigella seeds (don’t worry if you don’t have these to hand) fry in some oil for around 30 seconds. Add finely chopped chilli, garlic & ginger and fry for a minute or so.

Add in all the dry spices and fry off for 30 seconds. Make sure they don’t burn, so take off heat if needs be

Add the tinned tomatoes followed by lentils and mix well. Then add the vegetable stock and bring to boil

Once boiling reduce the heat and simmer for 40mins whilst putting a lid on the pan

After 40mins add in the roasted vegetables and all their juices and also add in the coconut tin. Keep giving the daal a stir to make sure it doesn’t stick to the bottom of the pan