This Indian inspired red curry not only has an aromatic and delicious flavour, but is also nutritious, vegan and easy to make.
Spiced and creamy, this dish pairs up beautifully with our Coconut Rice.
Inspired on ohmyveggies recipe.
Red Lentil & Eggplant Curry
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Intermediate, Moderate
Ingredients
- 1 cup of Absolute Organic Red Split Lentils
- 1/4 cup of Extra Virgin Olive Oil
- 1 medium eggplant cut into 2cm cubes
- 1 onion, diced
- 3 garlic cloves, minced
- 1 red chilli pepper sliced with a few seeds (the more, the hotter)
- 1 teaspoon of freshly grated ginger
- 2 tablespoons of garam masala
- 1 teaspoon of ground cumin
- 1/2 jar of Passata Tomato
- 1 can of Absolute Organic Diced Tomatoes
- 1/4 cup of fresh coriander, chopped
Instructions
- Simmer the Red Split Lentils in 2 cups of water in low heat for about 20 minutes with the pan partially covered.
- While the lentils cook, add the olive oil in another large pot and heat it for about a minute. Add the eggplant and sautée for about 5 minutes.
- Add the onion and continue to sautée until soft and translucent.
- Add the spices and sautée for a couple of minutes until fragrant.
- Add the can of diced tomatoes and passata and stir. Allow it to simmer until the eggplant is tender.
- Drain and add in the lentils. Gently stir, cooking for a couple of minutes and seasoning with salt and pepper. Taste it and check the chilli and all the flavours to adjust.
- Serve with basmati or coconut rice and extra coriander leaves.
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