2 x organic tinned lentils
3 tbsp coconut oil
1 large brown onion, finely chopped
3 cloves of garlic, finely chopped
1 tbsp curry powder
2 tbsp garam masala
2 tbsp coconut oil
1 tsp pomegranate molasses
2 tbsp lime juice
Zest of lime
Score the eggplant and drizzle with pomegranate molasses, olive oil and salt. Bake in the oven at 180 degrees for 45 minutes or until cooked through. Drain the tinned lentils and rinse.
On the stove top, brown the onion and garlic in a little of the coconut oil. (about 1 tbsp). When the onion is soft and translucent, add the remaining coconut oil, curry powder, garam masala, lime juice and cumin into the pan and stir until the onion is well coated. Add the lentils and stock. Turn the heat to low and stir continuously for 5 minutes until lentils are soft.
Stir through the coconut cream, lime zest and chopped coriander. Put the lid on and turn the heat off, this allows the flavours to absorb.
When the eggplant is cooked, spoon the lentil mix generously over the top, add a dollop of coconut yoghurt and a sprinkle of coriander and pomegranate seeds.