Lentil & Eggplant Curry Recipe
Hearty, aromatic, and packed with goodness, this lentil and eggplant curry is a comforting dish that’s perfect for a cosy dinner. Serve it with rice or warm naan for a wholesome feast.
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Ingredients
2 tbls Oil
3 tsp Curry Powder
1/4 tsp Tumeric
1 tsp Cumin
1 tsp Ground Coriander
1 tsp Salt
1 Onion chopped
1 1/4 cups Brown Lentils
2 cloves Garlic
1 1/2 cups Eggplant cubed
3 cups Vegetable Stock
1 can Tomato & Onion Mix
2 tbls Parsley chopped
Instructions
- Heat 2 tablespoons oil in a large saucepan and add 1 chopped onion. Fry lightly until soft.
- Add 2 cloves garlic, 3 teaspoons curry powder, 1/4 teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon ground coriander, and 1 teaspoon salt. Stir over low heat until fragrant.
- Add 1 1/4 cups brown lentils, 1 1/2 cups cubed eggplant, 3 cups vegetable stock, and 1 can tomato & onion mix. Stir well.
- Cover and simmer gently for 1 hour, stirring occasionally. Add extra stock or water if needed.
- Remove from heat and allow to cool for 1–2 hours to let the flavours develop.
- Reheat gently before serving and sprinkle with 2 tablespoons chopped parsley.
- Serve hot with rice, pasta, or curry sambals.
Hints & Tips
- Boost the flavour – Roast the eggplant cubes before adding them to deepen the curry’s richness.
- Make it creamier – Stir in a little coconut cream at the end for a silky finish.
- Best made ahead – This curry tastes even better the next day once the flavours have blended fully.
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