Eggplant and Lentil Curry
Eggplant and Lentil Curry is a rich and flavorful dish that brings together tender eggplant, protein-packed lentils, and aromatic spices in a creamy coconut and tomato sauce. This curry offers a delightful balance of textures and tastes, making it a satisfying option for vegetarians and anyone seeking a hearty and wholesome meal.
INGREDIENTS
- 1 large eggplant, cut into cubes
- 1 cup dried green or brown lentils, rinsed and drained
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon garam masala
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro leaves for garnish
INSTRUCTIONS
In a large pot or skillet, heat vegetable oil over medium heat.
Add chopped onion and sauté until it becomes translucent.
Stir in minced garlic and grated ginger. Cook for about 1-2 minutes until fragrant.
Add ground cumin, ground coriander, ground turmeric, ground cinnamon, and cayenne pepper. Stir and cook for another minute to toast the spices.
Add diced eggplant to the pot and cook for 5-7 minutes, stirring occasionally, until the eggplant starts to soften.
Add rinsed lentils, diced tomatoes (with their juice), and coconut milk to the pot. Stir to combine.
Season with salt and pepper to taste.
Cover the pot and let the curry simmer on low-medium heat for about 20-25 minutes, or until the lentils are tender and the eggplant is fully cooked.
Stir in garam masala towards the end of cooking. Adjust the seasoning if needed.
Serve:
Ladle the Eggplant and Lentil Curry into serving bowls.
Garnish with fresh cilantro leaves.
Serve the curry with steamed rice, naan bread, or quinoa.
TIPS
Customize the spice level by adjusting the amount of cayenne pepper.
You can add other vegetables like bell peppers, spinach, or peas to the curry.
For a creamier texture, use full-fat coconut milk.
NUTRITION VALUE
- Calories: Approximately 300-350 kcal
- Protein: About 10-12g
- Carbohydrates: Around 40-45g
- Fat: Approximately 10-12g
