Recipes
One-Pot Eggplant Lentil Curry
4 servings
분량5 minutes
활동 시간30 minutes
총 시간재료
1 tablespoon neutral oil
½ Tablespoon cumin seeds
½ Tablespoon wholegrain mustard
1 large onion
4 cloves garlic, crushed
1 inch ginger, finely grated
1 Tablespoon ground coriander
¼ tsp cayenne pepper
¼ tsp black pepper
3 medium tomatoes
1 large aubergine (450-500g or 16-17.5 ounces)
1 cup split red lentils
1 teaspoon salt
3 cups vegetable stock (720ml)
2 Tablespoons lemon juice
½ Tablespoon brown sugar
Optional ½ tsp garam masala
Optional, ¼ cup coconut milk (but highly recommended)
방향
Prep the vegetables and measure out the other ingredients. Eggplant should be medium dice (1-2cm cubes), smaller and they will be too soft, larger and they will take too long to cook through.
Heat oil until hot on medium-high heat.
Add cumin seeds.
When the cumin seeds start crackling and browning, add the mustard seeds, quickly mix, cover (the seeds will sputter and “jump” out of the pan), and cook for one minute.
Add the onions, mix well, and fry for around five minutes until softened and lightly browned.
Add the crushed garlic, grated ginger, coriander, cayenne, and black pepper. Mix well and cook for one minute.
Add the chopped tomatoes and eggplant. Mix well until coated with the onion and spices and fry for 7-10 minutes or until the tomatoes have completely broken down and the eggplant has softened.
Add the stock, lentils, and salt. Bring to a boil, reduce heat to medium-low to maintain at a lively simmer, and cook uncovered for 7-10 minutes until the lentils and eggplant are cooked but not mushy and disintegrating.
Add the lemon juice, brown sugar, and garam masala. Stir well and taste and add more salt if necessary. Stir in the optional ingredients (coconut milk and garam masala) if using. Enjoy!
영양 정보
1회 제공량
1
칼로리
237
지방 전체
8 g
포화 지방
3 g
불포화 지방
4 g
트랜스 지방
0 g
콜레스테롤
0 mg
나트륨
1182 mg
탄수화물 전체
38 g
식이섬유
11 g
총 당류
13 g
단백질
8 g
4 servings
분량5 minutes
활동 시간30 minutes
총 시간