Lentil and Eggplant Dhal with Pear and Coriander Coconut Yoghurt

Steps

1. Combine all coconut rice ingredients in a small pot and bring to the boil. As soon as it boils, stir, cover with a tightfitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid during cooking.
2. Finely dice onion and grate carrot. Heat a drizzle of oil in large pot on medium heat. Cook onion, carrot and salt for 3-4 minutes, until tender. Dice eggplant 1cm and mince garlic. Add both to pot with carrot and cook a further 3-4 minutes, until beginning to soften.
3. Add ginger and curry spice mix and cook a further 1 minute, until fragrant. Add canned tomatoes, coconut milk and stock and stir to combine. Increase heat and bring to a boil. Once boiling, reduce heat to low and simmer for 7-8 minutes, until vegetables are tender.
4. Thinly slice spinach and add to dhal, along with lentils. Simmer for a further 3 minutes, until eggplant is completely cooked through. Season to taste with salt and pepper.
5. While dhal is simmering, grate first measure of pear, finely chop coriander and add both to a small bowl. Add coconut yoghurt, mix to combine and season to taste with salt and pepper. Cut remaining pear into thin matchsticks.
6. spoon ¾ cup cooked coconut rice into each bowl and top with lentil and eggplant dhal. Top with dollop of pear and coriander coconut yoghurt and sprinkle over pear matchsticks.