Eggplant and Red Lentil Curry
This flavorful curry combines tender eggplant and protein-rich red lentils in a fragrant blend of spices.
Ingredients - Serves 4
- 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
Let's Get Started
- Heat some oil in a large pot or skillet over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and grated ginger, and cook for another minute.
- Add the diced eggplant and cook until slightly browned, about 5 minutes.
- Add the curry powder, turmeric, cumin, and coriander. Stir well to coat the vegetables.
- 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.
- Stir in the lime juice and chopped cilantro. Season with salt to taste.
- Serve the curry over cooked rice and garnish with additional cilantro, if desired.
Dietary Info
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 12g
- Carbs: 45g
- Protein: 15g
- Sodium: 800mg
- Sugar: 8g