Teresa's Recipes
Eggplant and Red Lentil Curry
Experience a burst of flavors with this vibrant Eggplant and Red Lentil Curry. This dish harmoniously blends tender, roasted eggplant and protein-packed red lentils, all simmered in a creamy coconut milk base infused with aromatic spices. Perfectly spiced with a medley of curry powder, cumin, and coriander, this curry is a comforting meal that pays homage to the rich culinary traditions of South Asia. Serve it over fluffy rice and garnish with fresh cilantro for a dish that is not only satisfying but also a feast for the senses.
Ingredients
- 1 medium, diced Eggplant
- 1 cup, rinsed Red lentils
- 1 medium, chopped Onion
- 3 cloves, minced Garlic
- 1 tablespoon, grated Fresh ginger
- 1 can (13.5 oz) Coconut milk
- 2 cups Vegetable broth
- 2 tablespoons Curry powder
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1/2 teaspoon Turmeric
- 2 tablespoons Lime juice
- to taste Salt
- 1/4 cup, chopped (for garnish) Fresh cilantro
- for serving Cooked rice
- 2 tablespoons (for cooking) Oil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 400
- Fat: 18g
- Carbs: 52g
- Protein: 15g
- Sodium: 300mg
- Sugar: 4g
Instructions
- Heat oil in a large pot or skillet over medium heat.
- Add the chopped onion and sauté until softened and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Add the diced eggplant to the pot, cooking until it starts to brown and soften, about 5-7 minutes.
- Sprinkle in the curry powder, turmeric, cumin, and coriander, stirring well to coat the vegetables evenly.
- Pour in the rinsed red lentils, coconut milk, and vegetable broth. Stir to combine, then bring the mixture to a boil.
- Once boiling, reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.
- Remove from heat, then stir in the lime juice and season with salt to taste.
- Serve the curry hot over cooked rice and garnish with chopped cilantro for a fresh touch.
Tips
- For added heat, feel free to include some chopped green chilies or a pinch of cayenne pepper.
- You can substitute the eggplant with zucchini or sweet potatoes for a different flavor profile.
- This curry can be made ahead of time and tastes even better the next day as the flavors meld together.