Aubergine and red lentil curry

Aubergine and Red Lentil Curry

This Aubergine and Red Lentil Curry is a delightful fusion of flavors and textures. The creamy aubergines blend perfectly with the hearty red lentils, creating a comforting dish that’s both nutritious and satisfying. With aromatic spices and a hint of coconut, this curry is sure to become a favorite in your meal rotation.

Serving Size and Yield

Serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 2 medium aubergines, diced
• 1 cup red lentils, rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon cumin seeds
• 1 can (400ml) coconut milk
• 2 cups vegetable broth
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh coriander, for garnish

Instructions

1. Prepare the aubergines by dicing them into bite-sized pieces. Set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
3. Add the chopped onion, garlic, and ginger to the pot. Sauté until the onion becomes translucent.
4. Stir in the curry powder and cook for another minute to release the flavors.
5. Add the diced aubergines to the pot and cook for 5 minutes, stirring occasionally.
6. Pour in the coconut milk and vegetable broth. Bring to a simmer.
7. Add the rinsed red lentils to the pot. Stir well and cover. Let it simmer for about 20 minutes, or until the lentils are tender.
8. Season with salt and pepper to taste.
9. Garnish with fresh coriander before serving.

Additional Notes

For a spicier curry, add a chopped chili or a pinch of cayenne pepper. You can substitute coconut milk with almond milk for a lighter version. Serve with rice or naan for a complete meal.

Nutritional Information

Estimated per serving: 350 calories, 15g fat, 45g carbohydrates, 12g protein, 8g fiber.

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