Potato, Eggplant & Lentil Curry

Toast the whole spices: Heat a large, heavy-based pot or Dutch oven over medium heat. Add the whole cumin seeds and mustard seeds dry. Let them toast for about 1 minute until fragrant and the mustard seeds start to pop.

Water-sauté the aromatics: Add the diced onion with 2–3 tablespoons of water or stock. Cook for 5–6 minutes until translucent, splashing in an extra tablespoon of liquid if the onions begin to stick or brown too quickly. Add the garlic and ginger, cooking for another 60 seconds until fragrant.

Bloom ground spices: Stir in the ground cumin, coriander, turmeric, and chilli powder. Stir constantly for 30 seconds to let the heat awaken the spices without burning them.

Build the sauce: Pour in the canned diced tomatoes with their juices, using a wooden spoon to deglaze and scrape up any spices clinging to the base of the pot.

Add vegetables & lentils: Add the cubed potatoes, eggplant, rinsed red lentils, and 2 cups of stock (or water). Stir well so the lentils are submerged in the liquid.

Simmer: Bring to a boil, then turn the heat to low and cover with a lid. Simmer for 20–25 minutes, stirring every few minutes to make sure the lentils don't stick to the bottom. The lentils will soften into a thick sauce, and the potatoes should be fork-tender. If the pot looks dry before the potatoes are tender, stir in the remaining ½ cup of liquid.

Add the greens: Stir in the frozen kale and season with salt and black pepper. Simmer uncovered for 4–5 minutes until the kale is completely heated through and incorporated.

Finish: Turn off the heat. Stir in the garam masala and fresh lemon juice. Let it rest for 2 minutes to meld the flavours, then garnish with fresh coriander if desired.