Start by chopping all the vegetables and preparing all the ingredients on your counter top handy in order to ensure a flowing experience during the preparation of this dish.

Put a dash of olive oil in a wide pan on a medium heat. Add the chopped onion, garlic and grated ginger

Add your chopped aubergine, carrot and red pepper with a pinch of salt for a gentle frying with a bit of moisture (braising)

In a glass mix 3 tablespoons of tamari with 3 tablespoons of water. That will be your braising liquid

Add the liquid mix to the pan, cover it with a lid and let it braise for 6-7 minutes

If needed ad some more water

Add half a glass of water or vegetable stock to deglaze the beautiful flavours developed on the bottom of the pan

Now you start adding the drained chickpeas, lentils, one tin of chopped tomatoes, a tin of coconut milk, a tablespoon of red pepper paste (optional), two tablespoons of curry powder and a handful of cherry tomatoes cut in halves

Stir well and let it simmer on medium to low heat until the juices are reduced (aprox 20-25 minutes). Stir from time to time to avoid the curry sticking to the bottom of the pan

Towards the end, throw in a handful of leafy greens (I used fresh spinach)

Season with freshly grinded pepper

Serve with a dash of lemon juice