Heat the oil in a large frying pan. Add the onions, Schwartz Garlic Granules, Cumin and Cayenne Pepper and cook gently for 1 minute. Stir in the aubergines, lentils, stock, salt and tomato purée, cover and simmer for 30 minutes.
Meanwhile, place the potatoes and cauliflowers in seperate pans of boiling water. Add 1 teaspoon of Schwartz Ground Turmeric to each pan, cover and simmer for 8-10 minutes or until just soft.
When the aubergine and lentil mixture is ready, stir in Schwartz Garam Masala and drained vegetables. Serve with rice and poppadums.
