Browning the eggplant and onion and cooking this dish on a low heat will ensure this curry has more depth of flavour. Like so many curryies, it's even more delicious the next day. Add a diced red or green chilli for an extra kick if wished.

Ingredients

• 2 medium-sized eggplants
• 2 medium-sized onions, peeled and finely chopped
• ½ cup brown lentils
• 3-4 tablespoons toasted sesame seeds
• 2 tablespoons vegetable stock powder
• 1 tablespoon mustard seeds
• 2 teaspoons cumin seeds
• 2 teaspoons minced garlic
• 2 teaspoons curry powder
• 2 teaspoons ground turmeric
• 1½ tespoons salt
• 4 cups water
• 2 cups frozen peas
• peanut and coriander sprinkle
• 1 cup raw, skinned peanuts (untoasted)
• ¼ red onion, finely diced
• ¼ teaspoon ground cumin
• 2 tablespoons chopped fresh coriander

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. Cut the eggplants into 3-4cm wide slices. Brush each side with a little oil and cut in half.
3. In a heavy-based frying-pan or ridged grill pan, pan-fry the eggplant slices over a high heat to brown well. Set aside and brown the onions in the pan, adding a dash more oil if required.
4. Into the pre-warmed slow cooker put the eggplants, onions, lentils, sesame seeds, stock powder, mustard and cumin seeds, garlic, curry powder, turmeric and salt.
5. Pour in the water and stir to mix as well as possible. Cover with the lid.
6. Cook on low for 5-6 hours or on high for 3-4 hours. If possible, stir once during cooking time. Once the eggplant is tender, stir in the peas, cover and cook a further 30 minutes on high.
7. Serve the curry with rice and a smattering of the peanut and coriander sprinkle.
8. Peanut and coriander sprinkle
9. Heat a good dash of oil in a frying-pan and cook the peanuts over a moderate heat until lightly golden. Add the red onion and toss quickly over the heat before adding the cumin. Remove from the heat and toss through the coriander. Season with salt and pile into a serving dish.

Cooks Tips

Variations: - Try various curry pastes from different countries and regions. - Add 500 grams sliced mushrooms and 1 tablespoon crushed coriander seeds with the eggplant slices to the slow cooker. - Use 1 cup red lentils in place of brown lentils. - Omit 1 cup water and add 1x 400-gram can diced tomatoes. - If a curry is too hot and your mouth is on fire, place a large spoonful of plain yoghurt into your mouth and let it melt all over the surface of your mouth and tongue. The casein in the milk will help to cool the blow of the chilli. Don't grab a chilled glass of water, that will make your mouth feel even hotter! - If you feel a curry is not well balanced in terms of flavour, add ground coriander - it is a wonderful spice for helping to marry other spices together.