Iraqi curry - aubergine, tomatoes, coconut milk, and lentils

Get a big aluminum frying pan and add:

-        Oil

-        4 onions

-        10 toes of garlic

-        2 teaspoons cumin

-        2 teaspoons curry

-        2 teaspoons curcuma

-        2 teaspoons black pepper

-        2 teaspoons paprika powder 

-        2 Tablespoons of Oregano

Then cut and add

-        5 aubergines

-        Salt (helps get the moisture out of the aubergine)

Fry for a few minutes and then add

-        1 can of coconut milk

-        6 tomatoes in cubes

-        1 cup of dry lentils

Let it stew for at least half an hour, until the lentils are soft

-        Sirve with rice or bread