Spiced eggplant dhal

2 tbsp medium curry powder
4 tbsp olive oil
2 large eggplants, cut into cubes
3 sprigs fresh or dry curry leaves
1 brown oinon halved, finely sliced
1 clove garlic, crushed
1 tsp chilli flakes
2 tbsp tomato paste
1 carrot, halved, sliced
500g dry yellow lentils, rinsed
1 L vegetable stock
270ml coconut milk
salt and pepper to season
Cooked rice, pappdums, naan and yoghurt to serve

1. Preheat oven to 180C. Combine 1 tbsp of the curry powder and 2 tbsp of the oil in a large bowl. Add eggplant and toss to coat. Arrange eggplant on an oven tray and bake for 30 minutes or until golden brown. Remove from oven and set aside.
2. Heat remaining oil in a large heavy based pan over a medium heat. Add curry leaves, onion, garlic, and chilli flakes, and cook, stirring witha wooden spoon, for 3 minutes. Add tomato paste, remaining curry powder and carrot, and cook, stirring, for a further 2 minutes. Stir in lentils and 600ml of the stock, the bring to the boil. Reduce heat to low and simmer for 30 minutes. Add remaining stock, then bring to simmer. Add eggplant, coconut milk, then season and cook for 3 mins or until hot.
3. Serve with rice, pappadums, naan and plain yoghurt.