Serves 4

What you need:
100g / 4oz red lentils
11/2  litres / 2 pints water
15ml / 1 tablespoon olive oil
1 large aubergine, diced
1 medium onion, peeled and diced
4 cloves garlic, minced
2 teaspoons madras curry powder
1/2  teaspoon cayenne
1/2  teaspoon turmeric
1/2  teaspoon ground coriander
1 x 12oz tin chopped tomatoes
2 medium carrots, peeled and diced
350g / 12oz pumpkin, peeled and diced
10 – 12 small broccoli florets
A little salt and freshly ground black pepper

What you do:
Cook lentils in water until tender. Drain and set aside. Roast the diced aubergine for half an hour in a drizzle of olive oil. In a large pot, cook the onion and garlic. Add seasoning and spices and cook for 2 – 3 minutes. Add the tomatoes, carrots and pumpkin and cook for a further 20 –25 minutes or until cooked. Add water if necessary to retain moisture. Add pre-roasted aubergine and lentils. Just before the pumpkin is tender, add the broccoli florets. Leave to stand for 10 minutes. Adjust seasoning. Serve the sambar over jasmine or basmati rice.

Cornucopia Wholefood Restaurant, Wicklow St., Dublin 2