Simple Eggplant Lentil Curry
This Simple Eggplant Lentil Curry is made in one-pot with a red curry coconut broth. A flavor-packed and delicious vegan dinner idea!
Equipment
Ingredients
FOR THE EGGPLANT
- 2 tablespoons avocado oil
- 1 medium eggplant cubed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
FOR THE CURRY
- 2 tablespoons sesame oil
- 1 yellow onion sliced
- 1 jalapeño diced, optional
- 3 cloves garlic minced
- 3-4 tablespoons red curry paste to taste
- 1 15-ounce can coconut milk
- 2 cups broth I used vegan chicken broth
- 1 tablespoon low sodium soy sauce
- 2 1/2 cups cooked lentils see notes
- 1 lime juiced, plus more for serving
- 2 tablespoons cilantro chopped, plus more for serving
- rice, naan, basil optional, for serving
Instructions
- Heat the oil in a stock pot over medium-high heat. Add the eggplant & dry seasonings and toss to coat evenly. Lower the heat to medium and cook the eggplant for 5 minutes, tossing every minute or so. The eggplant should start to get tender and get a slight char. Remove the eggplant from the pot and place the empty pot back on the stove over medium heat.
- Heat the sesame oil in the stock pot and add the onion, jalapeño & garlic. Cook down for about a minute then add the curry paste. Cook for another couple minutes, stirring frequently. Pour in the coconut milk, broth & soy sauce and bring to a boil.
- Add the lentils and eggplant back to the pot, lower the heat, cover and simmer for 20-40 minutes (see notes). Right before serving add lime juice and cilantro. Taste and adjust the seasonings as needed.
- Serve hot over rice with cilantro, basil, lime wedges and naan.
Video
Notes
- I get cooked lentils in the produce section at the grocery store. If making from scratch, cook them ahead of time before adding to the curry.
- The longer you let the curry simmer, the more tender the eggplant will be. I like to let mine simmer the full 40 minutes, but it will still taste great after 20 minutes.
- Leftovers keep great in the fridge. Just reheat in the microwave or in a pot over medium heat.
- The nutrition info does not include rice or naan.
Nutrition
Calories: 363kcal | Carbohydrates: 29g | Protein: 12g | Fat: 25g