Spicy Lentil and Eggplant Curry
This flavorful vegan curry combines hearty lentils and tender eggplant in a deliciously spiced sauce. Served over aromatic rice, it's a comforting and satisfying dinner option packed with plant-based goodness.
ingredients
- 1 cup lentils, rinsed
- 1 medium eggplant, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons oil
- 2 teaspoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 can (14 oz) diced tomatoes
- 1 cup vegetable broth
- 1 tablespoon soy sauce or tamari
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
steps
- 1.
In a large pot, heat the oil over medium heat. Add the onion and garlic, sauté until translucent.
- 2.
Stir in the curry powder, cumin, turmeric, and paprika. Cook for another minute to release the flavors.
- 3.
Add the eggplant to the pot and cook for 5 minutes, until slightly softened.
- 4.
Pour in the diced tomatoes, vegetable broth, and lentils. Season with salt and pepper.
- 5.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 25-30 minutes, or until the lentils are tender.
- 6.
Stir in the soy sauce or tamari and adjust the seasonings if needed.
- 7.
Serve the curry over cooked rice, garnished with fresh cilantro.
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