Lentil, Eggplant & Pumpkin Curry

Lentil, Eggplant & Pumpkin Curry

Servings for 6

1 onion
3 garlic cloves, diced
2 Tbs coconut oil
2 tspn cumin seed
2 tspn turmeric
1 Tbs ground ginger
1 small fresh chilli chopped (optional)
Salt
½ Kent pumpkin, cut into 2-3 cm chunks
2 eggplants, chopped into 1.5 cm cubes
1 red capsicum
2 handfuls of fresh spinach leaves (any greens will work)

1 tin coconut cream
1 tin chopped tomatoes
2 cups boiled water

1 cup green lentils (soaked 2 hours)
3 cups water

Cook lentils first in medium saucepan.
Whilst lentils are cooking prepare rest of curry.

Heat pot over medium heat, add onions & oil.
Allow to get translucent, then add garlic and salt.
Add cumin caramelise, then add other spices.
Add vegetables except spinach. Saute for 5 mins for flavours to absorb. Add coconut cream and tomatoes.
Add water.Bring to simmer, reduce to low heat & simmer for 45 min. Add lentils when cooked. Add Spinach in last 5-10 mins.

Serve  with fresh coriander or parsley and slice of lime.