Eggplant and Red Lentil Curry

Ingredients

• Cooked rice - For serving
• Salt - To taste
• Fresh cilantro - 2 tablespoons, chopped
• Lime juice - 2 tablespoons
• Vegetable broth - 1 cup
• Coconut milk - 1 can (400ml)
• Coriander - 1 teaspoon
• Cumin - 1 teaspoon
• Turmeric - 1 teaspoon
• Curry powder - 2 tablespoons
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Red lentils - 1 cup
• Eggplant - 1 large, diced

Instructions

1. Heat some oil in a large pot or skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger, and cook for another minute.
4. Add the diced eggplant and cook until slightly browned, about 5 minutes.
5. Add the curry powder, turmeric, cumin, and coriander. Stir well to coat the vegetables.
6. Add the red lentils, coconut milk, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the lentils are tender.
7. Stir in the lime juice and chopped cilantro. Season with salt to taste.
8. Serve the curry over cooked rice and garnish with additional cilantro, if desired.