Aubergine and Red Pepper Chilli by The Mummy Diet

• 1 aubergine cut into cubes
• 1 red pepper
• 1 onion
• 3 cloves of garlic
• 1/2 tbs Spice Kitchen Mexican Baby Spice
• 1/2 tsp chilli powder
• 1 tsp cumin
• 1 tsp tumeric
• 1 bunch fresh coriander
• 1 tin of chopped tomatoes
• 50g red lentil dried and rinsed with water
• 1 tin of mixed beans
• 1 tbs vegetable oil
• 200ml vegetable stock

1. Heat the oil in a large pan then add the onions to soften.
2. Once the onions have become translucent add the aubergine and red peppers
3. Once they have started to soften add the tinned tomatoes, herbs and spices
4. Separate the coriander leaves from the stalks and dice the stalks and add to the mixture. Leave the leaves to one side
5. Bring to the boil and taste the sauce, at this point you can add more spices to your taste
6. Add the lentils to the mixture, place a lid over the pan and set to a low heat. Cook for 20 minutes, stirring frequently
7. Remove the lid and add the mixed beans, leave to simmer for another 5 minutes, then stir in most of the coriander leaves, leaving a few to garnish
8. Serve with Greek yoghurt, coriander leaves, spring onion and fresh chilies for adults and sweet peppers for children

@themummydiet_ has tonnes of beautiful recipes for the whole family to enjoy, we highly recommend visiting Beth's page!