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–+ servings
Eggplant Lentil Curry

Eggplant Lentil Curry: Your 30-Minute Vegan Comfort Dish

This Eggplant Lentil Curry is a quick, healthy, and delicious vegan delight that's perfect for weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 2 tablespoons Neutral Oil can substitute with canola or sunflower oil
  • 1 teaspoon Cumin Seeds or use ground cumin in half the quantity
  • 1 tablespoon Wholegrain Mustard can omit or use black mustard seeds
  • 1 medium Onion opt for brown or sweet white onion
  • 2 cloves Garlic or substitute with garlic puree
  • 1 tablespoon Fresh Ginger or use ginger paste
  • 1 teaspoon Ground Coriander avoid substituting with whole coriander
  • 1/2 teaspoon Cayenne Pepper adjust to spice preference
  • 1/2 teaspoon Black Pepper pre-ground is fine
  • 2 medium Tomatoes fresh ripe tomatoes are essential
  • 1 large Eggplant diced or substitute with zucchini
For the Protein
  • 1 cup Split Red Lentils can substitute with split yellow lentils
  • 1 teaspoon Salt season adequately
  • 4 cups Vegetable Stock homemade is best
For Brightness and Balance
  • 2 tablespoons Lemon Juice freshly squeezed
  • 1 tablespoon Brown Sugar low-sugar options can work too
Optional Enhancements
  • 1 teaspoon Garam Masala a sprinkle goes a long way
  • 1 cup Coconut Milk substitute with coconut cream for richer texture

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Begin by thoroughly washing and dicing the large eggplant into small cubes, ensuring even cooking. Dice the onions finely, and mince the garlic and ginger. Gather your spices.
  2. In a large pot, pour in a splash of neutral oil and heat it over medium-high heat for about 1-2 minutes.
  3. Add the cumin seeds to the hot oil and mix in the wholegrain mustard.
  4. Add the diced onions to the pot and sauté them for about 5 minutes until browned.
  5. Stir in minced garlic, grated ginger, ground coriander, cayenne, and black pepper, and cook for 1 minute.
  6. Add diced tomatoes and eggplant to the pot and cook for about 7-10 minutes until softened.
  7. Pour in vegetable stock and split red lentils, along with salt, and bring to a boil.
  8. Reduce heat to low and let it simmer uncovered for 7-10 minutes until lentils are tender.
  9. Stir in fresh lemon juice, brown sugar, and optional ingredients. Simmer for an additional 2-3 minutes.
  10. Ladle into bowls and serve with basmati rice or naan.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 800mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

Store leftover curry in an airtight container for up to 4 days. It can be frozen for up to 3 months.

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