Eggplant and lentil vindaloo

1 Thoroughly rinse the lentils and place in a pan. Cover with water and bring to the boil. Reduce to a simmer for around 12 minutes until soft and swollen. Drain, rinse well and set aside.

2 Meanwhile, soften the onions in a large pan with a little oil over medium heat. After about 10 minutes, add the garlic cloves (peeled, but whole) and eggplant, stirring often. Cook for 15 minutes, adding more oil, if needed.

3 Add the cinnamon, cumin, star anise or fennel, and pepper, and half of your chosen quantity of chilli, leaving half to garnish. Stir well to combine, then add almost a cup of water to the pan, and turn up the heat to medium-high.

4 Add the reserved lentils, tomato purée and vinegar, or lemon juice, and stir well. Bring to the boil, then reduce to a simmer and cover for around 30 minutes, stirring slowly every now and then.

5 If it still looks too watery, bring it back to the boil, then reduce the heat and cook a little more. Stir through the spinach a few minutes before serving, taste and add the extra chilli, if you like.