Heat a frying pan (skillet) over medium heat. Add the oil and gently fry the shallot and garlic until transparent. Then add the curry spice mix, carrot, aubergine and potato and fry for another 5 minutes.
Stir in the lentils followed by the coconut milk and simmer over low heat, covered, for 25 minutes.
Remove the lid, taste and adjust the seasoning with salt or more spice mix,