Description
Lentil Eggplant Curry is a heartwarming dish that brings together the earthy flavors of lentils and tender eggplant, simmered in a rich coconut milk base and aromatic spices. Perfect for cozy dinners or meal prep, this vegan-friendly curry not only delights your taste buds but also fills your kitchen with an irresistible aroma. Serve it warm over rice or alongside naan for a truly satisfying experience.
Ingredients
Scale
- 1 cup red or green lentils
- 1 medium eggplant, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 can (13.5 oz) full-fat coconut milk
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp ground turmeric
- 4 cups vegetable broth or water
- Salt and pepper to taste
- Fresh cilantro, for garnish
Instructions
- Heat oil in a large pot over medium heat. Sauté chopped onion until translucent (about 5 minutes).
- Add minced garlic and grated ginger; cook until fragrant (about 1 minute).
- Stir in diced eggplant, cumin, coriander, turmeric, salt, and pepper; sauté for another 6 minutes.
- Add rinsed lentils and vegetable broth/water; bring to a boil then reduce heat to simmer for about 25 minutes.
- Mix in coconut milk; cook another 10 minutes until lentils are tender.
- Garnish with freshly chopped cilantro and serve warm over rice or with naan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg