Serves 4 prep 10 mins, cooking 45 mins

Ingredients

1 medium aubergine
2 tbsp vegetable oil
1 medium onion, finely chopped
2 garlic cloves, crushed
2cm piece fresh root ginger, peeled and chopped
2 tbsp mild curry powder
2 tsp whole cumin seeds
½ cauliflower, cut into large florets
150g red lentils, washed and drained
100g natural yogurt, plus 1-2 tbsp to serve
20g pack fresh coriander, finely chopped
150g pack Waitrose Pomegranate (find in the chiller cabinet with the prepared salads)

Method

1. Preheat the oven to 190°C, gas mark 5. Place the whole aubergine directly onto the oven shelf and roast for 15 minutes. This helps it to cook more quickly, giving a more concentrated flavour. Remove and allow to cool slightly.
2. Meanwhile, heat the oil in a medium saucepan and sauté the onion for 3-4 minutes until starting to soften. Add the garlic and ginger and fry for a further minute without colouring. Sprinkle in the curry powder and cumin, and cook for 1-2 minutes over a gentle heat, stirring continuously.
3. Add the cauliflower and lentils with 900ml cold water and a little seasoning. Bring to the boil then stir and cover. Leave to simmer for about 20 minutes, until the curry has thickened and is a smooth consistency.
4. Peel the aubergine and remove the stalk. Roughly dice the flesh and tip into the curry. Simmer for another 15 minutes, until all the ingredients are tender.
5. Stir in the yogurt and half the coriander, and warm through. Divide between 4 bowls and top with pomegranate seeds and the remaining coriander. Serve with the extra yogurt for spooning over, plus rice or a selection of Indian breads and chutneys.

Cook's tips

Vary the flavours by making with other vegetables such as fresh spinach or sweet potato.