Aubergine and red lentil curry

Preheat the oven to 190c/fan170c/gas mark 5. Place the aubergine and green pepper in a shallow roasting tin. Drizzle them with the vegetable oil and sprinkle the chilli powder over. Stir well to coat the vegetables and then bake for 20-25 minutes in the oven, until golden brown.

Meanwhile, gently fry the onion for 5 minutes in a pan, until soft. Add the black mustard seeds and cook until they pop, then stir in the curry paste. Stir in the dried red lentils and the vegetable stock, and simmer for 15-20 minutes, until the lentils are tender. Stir in a handful of chopped coriander, the pepper and the aubergine. Serve with warm naan bread.