fbpx
-6.9 C
Elmira
Saturday, November 16, 2019
On The Menu

Some curry to entice the nose and warm the bones

The smell in your kitchen from this aromatic recipe will be enough to have the neighbours running over for dinner – it’s a great way to curry some favour, particularly if you’ve got a vegetarian to cater to.

This Eggplant Lentil Curry also has the advantage of being flexible when it comes to preferences/tolerance to spiciness, as you can easily adjust what kind of curry paste suits your pallet, from mild to red hot.

Eggplant is one of those vegetables that can have a mild presence that you can build on. In this case, look for firm Asian eggplant for best flavour and texture.

This curry will keep for two or three days in the refrigerator, and freezes for up to two weeks, so you can double up on the portions to use in lunches, for instance.

Feel free to experiment with the spicy factor, and happy cooking.

Eggplant Lentil Curry

  • 2 tsp. canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh ginger, minced
  • 1 small eggplant, chopped
  • 1 Tbsp. curry powder
  • 1/2 tsp. cumin seeds
  • 1-1/2 cups low-sodium vegetable broth
  • 540 mL (19 oz) no salt added lentils, drained and rinsed
  • 1 tomato, diced
  • 1/2 cup fresh cilantro leaves, chopped

In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.

Stir in eggplant, curry powder and cumin, sauté for 1 minute.

Add broth, lentils and tomato; bring to a simmer.

Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.

Serves 4.

ON THE MENU

Taking the chill off by putting on some chili

The abrupt and unwelcome change in the weather that came along with November’s arrival certainly puts us in the mood for something hot and comforting. Chili always fits the bill, in this case...

This pumpkin treat is anything but scary

Today being Halloween, there’s no alternative but to offer up a pumpkin-based recipe. Along with being seasonal and tasty, it’s a great way...

Some curry to entice the nose and warm the bones

The smell in your kitchen from this aromatic recipe will be enough to have the neighbours running over for dinner – it’s...

Making the most of apple season in a variety of ways

Crisp and delicious, the Canadian apple is a staple at harvest season, enjoyed on its own or as part of a recipe like...

Moosing around with a field-to-table classic

That nip in the air is a downer to some, but an invitation to the outdoorsman. Moose isn’t typically on the post-hunt menu...

That turkey and comfort food time of year

Get your comfort food craving filled with this meal. Get ready for your kitchen to be filled with the rich, mouth-watering aroma of simmering...

Don’t duck out on trying something a little different

Duck may not be the staple that chicken is, nor have the upcoming holiday run enjoyed by turkey, but it is something that...

An eastern take on noodle soup

The season is about to change, but there’s still some summer in the air. This soup is inspired by flavours of the east,...

Keepin’ it fresh with fish and herbs

There’s been some autumn in the air, but there’s still plenty of time to fire up the grill. This recipe not only makes use...

Hungry for new local recipes?

On The Menu features a new recipe every week. Give your cooking skills a workout this weekend.

- Advertisement -