Vegan Eggplant and Lentil Curry

Summary

Vegan Eggplant and Lentil Curry is a delightful blend of wholesome lentils and flavorful eggplant. Not only is it packed with nutrients and flavors, but it also promises a rich, creamy texture that can make any mealtime special. Dive into this guide and discover how to whip up this magical dish.

Ingredients for Vegan Eggplant and Lentil Curry

• 1 large eggplant (or aubergine), diced (~2 cups) [450g]
• 1 cup dried lentils, washed and drained [200g]
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated [2.5 cm]
• 1 can of diced tomatoes [400g]
• 2 tbsp coconut oil [30ml]
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 2 cups vegetable broth [475ml]
• Salt to taste
• Fresh cilantro (coriander) for garnishing
• 1 green chili, chopped (optional for extra heat)

Time: Prep: 15 minutes | Cooking: 40 minutes

Serves: 4

Nutritional Facts (per serving)

• Calories: 280
• Protein: 15g
• Carbohydrates: 45g
• Dietary Fiber: 15g
• Fat: 4g
• Sodium: 150mg

Let’s Cook!

1. Kick it off with spices. Heat coconut oil in a large pan on medium heat. Once hot, toss in the cumin seeds and let them sizzle for a minute.
2. Onion, garlic, and ginger: Slide in your finely chopped onions. Sauté until translucent. Stir in garlic and ginger and cook for another 2 minutes.
3. Eggplants are the star here. Introduce the diced eggplant pieces and stir well. Cook until they start softening, around 5-7 minutes.
4. Lentils join the party. Add in those washed lentils, turmeric, garam masala, and salt. Mix everything, ensuring the lentils are coated with the spices and the luscious flavors of Vegan Eggplant and Lentil Curry start to come alive.
5. Liquid love: Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 30 minutes. Ensure the lentils are tender and the eggplant is creamy.
6. Finishing touches: Check for seasoning. Sprinkle some garam masala if you like. Garnish with fresh cilantro.

Tips

1. Lentil variety: Green or brown lentils are ideal for this recipe as they hold their shape well. Red lentils can be mushier but still delicious.
2. Eggplant pro tip: Salt your diced eggplant and let it sit for 10 minutes. Rinse and drain. This removes bitterness and draws out moisture.
3. Make it creamier: A splash of coconut milk in the end can elevate the creaminess of your Vegan Eggplant and Lentil Curry.

Serving Suggestions

• Bowl it: This Vegan Eggplant and Lentil Curry pairs perfectly with brown rice or quinoa.
• Bread lover? Grab a piece of warm naan or pita bread and dive into the curry.
• Fresh side: A refreshing cucumber salad or a tangy tomato salad complements the rich flavors of the curry.

Remember, Vegan Eggplant and Lentil Curry isn’t just a meal. It’s a celebration of flavors, nutrition, and vegan love. Each bite promises an explosion of taste, and the best part? It’s simple enough to make on a busy weekday and special enough for a weekend feast. So why wait? Dive into your kitchen and let the magic of this Vegan Eggplant and Lentil Curry unfold.

VEGAN EGGPLANT AND LENTIL CURRY

Vegan Eggplant and Lentil Curry is a delightful blend of wholesome lentils and flavorful eggplant. Not only is it packed with nutrients and flavors, but it also promises a rich, creamy texture that can make any mealtime special. Dive into this guide and discover how to whip up this magical dish.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Nutritions

Nutrition Facts

VEGAN EGGPLANT AND LENTIL CURRY

Amount per Serving

Calories

280

% Daily Value*

Fat

 

4

g

6

%

Sodium

 

150

mg

7

%

Carbohydrates

 

45

g

15

%

Fiber

 

15

g

63

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• 1 large eggplant or aubergine, diced (~2 cups) [450g]
• 1 cup dried lentils washed and drained [200g]
• 1 large onion finely chopped
• 2 garlic cloves minced
• 1 inch ginger grated [2.5 cm]
• 1 can of diced tomatoes [400g]
• 2 tbsp coconut oil [30ml]
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 2 cups vegetable broth [475ml]
• Salt to taste
• Fresh cilantro coriander for garnishing
• 1 green chili chopped (optional for extra heat)

Instructions

• Kick it off with spices. Heat coconut oil in a large pan on medium heat. Once hot, toss in the cumin seeds and let them sizzle for a minute.
• Onion, garlic, and ginger: Slide in your finely chopped onions. Sauté until translucent. Stir in garlic and ginger and cook for another 2 minutes.
• Eggplants are the star here. Introduce the diced eggplant pieces and stir well. Cook until they start softening, around 5-7 minutes.
• Lentils join the party. Add in those washed lentils, turmeric, garam masala, and salt. Mix everything, ensuring the lentils are coated with the spices and the luscious flavors of Vegan Eggplant and Lentil Curry start to come alive.
• Liquid love: Pour in the diced tomatoes and vegetable broth. Bring the mixture to a boil. Reduce the heat, cover, and let it simmer for about 30 minutes. Ensure the lentils are tender and the eggplant is creamy.
• Finishing touches: Check for seasoning. Sprinkle some garam masala if you like. Garnish with fresh cilantro.

Notes

TIPS

Lentil variety: Green or brown lentils are ideal for this recipe as they hold their shape well.

Red lentils can be mushier but still delicious.

Eggplant pro tip: Salt your diced eggplant and let it sit for 10 minutes.

Rinse and drain. This removes bitterness and draws out moisture.

Make it creamier: A splash of coconut milk in the end can elevate the creaminess of your Vegan Eggplant and Lentil Curry.

SERVING SUGGESTIONS

Bowl it: This Vegan Eggplant and Lentil Curry pairs perfectly with brown rice or quinoa.

Bread lover? Grab a piece of warm naan or pita bread and dive into the curry.

Fresh side: A refreshing cucumber salad or a tangy tomato salad complements the rich flavors of the curry.