Eggplant and Red Lentil Curry

Ingredients

Eggplant

1 medium, diced

Red lentils

1 cup, rinsed

Onion

1 medium, chopped

Garlic

3 cloves, minced

Fresh ginger

1 tablespoon, grated

Coconut milk

1 can (13.5 oz)

Vegetable broth

2 cups

Curry powder

2 tablespoons

Cumin

1 teaspoon

Coriander

1 teaspoon

Turmeric

1/2 teaspoon

Lime juice

2 tablespoons

Salt

to taste

Fresh cilantro

1/4 cup, chopped (for garnish)

Cooked rice

for serving

Oil

2 tablespoons (for cooking)

Instructions

1. Heat oil in a large pot or skillet over medium heat.
2. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Add the diced eggplant to the pot, cooking until it starts to brown and soften, about 5-7 minutes.
5. Sprinkle in the curry powder, turmeric, cumin, and coriander, stirring well to coat the vegetables evenly.
6. Pour in the rinsed red lentils, coconut milk, and vegetable broth. Stir to combine, then bring the mixture to a boil.
7. Once boiling, reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender and the curry has thickened.
8. Remove from heat, then stir in the lime juice and season with salt to taste.
9. Serve the curry hot over cooked rice and garnish with chopped cilantro for a fresh touch.