Eggplants have a fleshy, meaty texture when cooked,which together with the creamy coconut milk helps to create filling vegetarian main dishes.
Add a little warmth to the cooler nights, by making this lentil and eggplant coconut curry. Swop the eggplant for any other veg in your fridge like courgette, peppers or potatoes.

EGGPLANT AND LENTIL COCONUT CURRY

EGGPLANT AND LENTIL COCONUT CURRY
Author: 
Recipe type: Vegetarian
Cuisine: Indian
 
Ingredients
  • 2 tbsp Oil
  • 1 Onion, chopped
  • 2 Tsps. Ginger & Garlic Paste
  • 1 tsp Chillie Flakes
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Ground Turmeric
  • ¼ tsp Ground Cinnamon
  • 2 Tbles Water
  • 2 400gr cans of Brown Lentils
  • 165ml can Coconut Milk
  • 2 Medium Eggplants (cut into cubes and roasted with a bit of olive oil)
  • ½ Cup Frozen Peas
  • ¼ Chopped Coriander plus extra for garnishing.
Instructions
  1. Heat the oil in a large saucepan, add the onion and cook over a low heat, stirring occasionally, until soft and transparent.
  2. Add the garlic and ginger and cook for 1 minute.
  3. Stir in the chilli flakes, cumin, coriander, turmeric and cinnamon, and 2 tbsp cold water, and stir over a low heat for 1-2 minutes.
  4. Add the lentils, coconut milk and the roasted aubergine.
  5. Heat until simmering, then cover and simmer very gently for 10-15 minutes adding a bit more water if necessary.
  6. Add the peas, and simmer for another 3-4 minutes.
  7. Stir in fresh coriander and serve with basmati rice.
  8. Garnish with sprigs of coriander.

 

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