Yellow split pea casserole
Melt the ghee or butter over a medium heat in a large heavy pan. Add the mustard seeds and, when they start to splutter and pop, add the onion, garlic, carrot and ginger.
Sweat for about 5 minutes until soft. Add the chilli and stir in the tomato purée, then stir in the drained split peas. Add the tomatoes and stock, and bring to the boil. Season well with salt and pepper. Simmer for 40 minutes, stirring occasionally.
Add the pumpkin and cauliflower, and simmer for a further 30 minutes, covered, until the split peas are soft.
Meanwhile, heat the oil in a frying pan over a high heat. Add the aubergine and stir until sealed on all sides, then remove and drain on kitchen paper.
Stir the aubergine into the split pea mixture with the coriander and garam masala. Serve immediately.