Description
Experience the comforting warmth of Lentil Eggplant Curry, where earthy lentils meet the rich texture of eggplant, all enveloped in a creamy coconut sauce. This dish is not only visually stunning but also packed with nutrition and flavor, making it perfect for both weeknight dinners and special gatherings. The combination of spices creates an inviting aroma that will draw everyone to the table for a hearty serving.
Ingredients
Scale
- 1 cup green lentils
- 2 medium eggplants, cubed
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1-inch piece fresh ginger, grated
- 3 garlic cloves, minced
- 1 large yellow onion, diced
- 4 cups vegetable broth
- ¼ cup fresh cilantro, chopped
Instructions
- Rinse lentils until water runs clear; set aside. Cube eggplants into one-inch pieces.
- In a large pot over medium heat, sauté diced onions in oil until translucent (about 5 minutes). Add minced garlic and grated ginger; stir until fragrant.
- Incorporate cumin, coriander, turmeric, salt, and pepper. Gently fold in cubed eggplant; cook for about 5 minutes.
- Add rinsed lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce heat to low and simmer uncovered for about 30 minutes or until lentils are tender.
- Taste and adjust seasoning as needed. Sprinkle with chopped cilantro before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg