Smoky Aubergine Meteor Bowls with Coconut Lentils and Crispy Potatoes

Prepare the vegetables

Heat the oven to 220°C/200°C fan/gas 7. Halve the potatoes, cut the aubergine into chunky pieces, dice the onion, and grate the garlic and ginger. Zest the lime, then juice it.

Season the roasting tray

Toss the potatoes with 1 tablespoon oil, 1 pinch of salt and black pepper on a large roasting tray. Keep the aubergine separate for now.

Make the fresh finish

Combine the chopped coriander, lime zest, 1 tablespoon lime juice and chilli flakes, if using, in a small bowl. Set aside for scattering over the bowls.

Roast and crush the potatoes

Roast the potatoes for 15 minutes. Remove the tray, gently press each potato half with the base of a mug until cracked, then return to the oven.

Timer available in cooking mode · 15 min

Add the smoky aubergine

Toss the aubergine with the remaining oil, smoked paprika and a pinch of salt. Add it to the potato tray and roast until the potatoes are crisp and the aubergine is browned and tender.

Timer available in cooking mode · 15 min

Start the lentils

Meanwhile, warm a large saucepan over a medium heat. Cook the onion with a splash of water for 4 minutes until softened. Stir in the garlic, ginger and curry powder for 30 seconds.

Timer available in cooking mode · 5 min

Simmer until creamy

Add the rinsed lentils, chopped tomatoes, coconut milk and water. Bring to a gentle simmer, then cook uncovered, stirring regularly, until the lentils are tender and the sauce is thick.

Timer available in cooking mode · 20 min

Wilt and serve

Stir the spinach into the lentils until wilted, then season with the remaining lime juice, salt and pepper. Spoon the coconut lentils into bowls, pile on the smoky aubergine and crushed potatoes, and finish with the coriander-lime mixture.

Timer available in cooking mode · 1 min