Eggplant lentil curry

This aromatic recipe will be enough to have the neighbours running over for dinner!

Prep time
15 min
Cook time
20 min
Servings
4
Prep time
15 min
Cook time
20 min
Servings
4

Ingredients

  • 10 mL (2 tsp) vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 15 mL (1 tbsp) fresh ginger, minced
  • 1 small eggplant, chopped (about 90 g/3 oz)
  • 15 mL (1 tbsp) curry powder
  • 2 mL (½ tsp) cumin seeds
  • 375 mL (1 ½ cups) lower sodium vegetable broth
  • 1 can (540 mL/19 oz) no salt added lentils, drained and rinsed
  • 1 tomato, diced
  • 125 mL (½ cup) fresh cilantro leaves, chopped

Directions

  1. In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.
  2. Stir in eggplant, curry powder and cumin, sauté for 1 minute.
  3. Add broth, lentils and tomato; bring to a simmer.
  4. Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.

Tips

  • Look for firm Asian eggplant for best flavour and texture.
  • Like it spicy? Use a medium or hot curry paste or powder.
  • Want leftovers for lunches? Double the recipe and refrigerate extras for up to 3 days or freeze for up to 2 weeks.