Serve with rice and poppadums.
Heat the oil in a large frying pan. Add the onion, Garlic Granules, Cumin and Cayenne Chilli Pepper and cook gently for 1 minute. Stir in the aubergine, lentils, stock, Salt and tomato purée, cover and simmer for 30 minutes.
Meanwhile, place the potatoes and cauliflower in seperate pans of boiling water. Add ½ tsp 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 the Garam Masala and drained vegetables.