Recipes

One-Pot Eggplant Lentil Curry

Name: One-Pot Eggplant Lentil Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 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)

4 servings

servings

5 minutes

active time

30 minutes

total time

Start Cooking

Ingredients

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)

Directions

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!

Nutrition

Serving Size

Calories

237

Total Fat

8 g

Saturated Fat

3 g

Unsaturated Fat

4 g

Trans Fat

0 g

Cholesterol

0 mg

Sodium

1182 mg

Total Carbohydrate

38 g

Dietary Fiber

11 g

Total Sugars

13 g

Protein

8 g