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.