Roasted eggplant and lentil curry

This roasted eggplant and lentil curry is simply divine! It's a good alternative to meat or fish dishes and it's so simple to make. A perfect vegan meal for a week.

Ingredients

• 1 big aubergine (eggplant), cut into cubes (300 g)
• 1 tbsp coconut oil
• 1 big onion, diced
• 2 tablespoon olive oil
• 2 garlic cloves, crushed
• 2 cardamom pods 
• 1 teaspoon turmeric 
• 1 teaspoon coriander seeds
• 1 teaspoon ginger powder
• 1 teaspoon black paper
• 1 clove
• 1 cup of red lentils (200 g)
• 1 cup and a half of vegetable stock or water (300 ml)
• 1 tablespoon of tomato paste
• 1 teaspoon salt
• 400 grams coconut milk 

Method

1. Put the aubergine on a roasting tray with coconut oil and roast for 20 min at 200°C.
2. Fry the onion in a pan with olive oil. Grind the cardamom, coriander seeds and clove. Add all the spices and garlic to the pan. Stir it for 2 min.
3. Add the lentils to the pan. Stir it and add the vegetable stock or water, tomato paste and salt. Put the lid on and let it cook for 10 min.
4. Then add the roasted aubergine, and coconut milk. Stir it and let it cook for another 5 minutes, with a lid on and low heat.
5. You can garnish with fresh coriander and serve with basmati rice.

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Recipe inspiration from the book 1001 Recipes, “The ultimate cookery book”, edited by Alexa Stace, published by Parragon 1997​

Author

I’m Joana, a Registered Dietitian in the UK. I’ve been helping busy adults lose weight by helping them to identify the small changes in their lifestyle that will bring results. Book a free call with me to learn how we can work together.