Smokey Eggplant and Lentil Curry

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This recipe is a flavour loaded combo and is a great way to use one of my favourite summer veggies – eggplant! It’s easy to throw together at the end of a long work day, and freezes well for whipping up in bulk for future meals.

Smokey Eggplant and Lentil Curry

Smokey Eggplant and Lentil Curry

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 2 large eggplants
  • 1 brown onion
  • 2 cloves garlic
  • 1 thumb ginger
  • 2 tsp curry powder mild
  • 1 tbsp coconut sugar
  • 3 large tomatoes or ¼ jar of tomato passata
  • 1 can lentils or 1 cup of cooked brown lentils
  • ½ can coconut cream
  • Juice of ½ lime
  • 1 tbsp coconut oil
  • Salt & pepper to taste

Instructions

  • Cook eggplants first by pricking with a fork and placing over a gas flame, turning as needed. Eggplants are ready when they collapse. Remove from heat and allow to cool.
  • This can also be done on an electric flat cooktop, if you can easily wipe it off afterwards. Just allow the skin to blacken, and turn as needed.
  • You could also BBQ, or bake in the oven, but you’ll sacrifice the smoky flavour by roasting in the oven.
  • Heat coconut oil in a heavy based saucepan over low-medium heat.
  • Add in onions and a pinch of salt, saute onions for 10 minutes, until they just start to brown.
  • Add garlic and ginger and saute for 1 minute, then add curry powder and saute a further 30 seconds.
  • Add tomatoes or passata and cook for 10 minutes on low, stirring occasionally.
  • Cut eggplants in half, scoop out cooked flesh and chop roughly.
  • Add eggplant, sugar, lentils (drained and rinsed) and coconut cream to the pan, cook for a further 5 minutes.
  • Remove from heat and add lime juice, salt, and pepper.
  • Serve with freshly steamed rice and coriander.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Sauces, dips, and spreads, Side Dish
Cuisine Indian
Keyword coconut cream, Curry, eggplant, garlic, onion, tomatoes
Allergy Dairy Free, Gluten Free, Lactose Free, Nut Free, Peanut Free, Refined Sugar Free, Sesame Free, Soy Free, Wheat Free
Value Halal, Kosher, Paleo, Vegan, Vegetarian
Author: Kate Parker

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About the Author: Kate Parker

Kate Parker is a high school teacher, social media editor and passionate vegan foodie. Kate writes for her own blog Newcastle Vegan Guide as well as contributing to The Wholefood Collective. She loves showing how varied, creative and healthy, plant-based eating can be, and has taken every opportunity given to her in her 10 years of veganism to show off her cooking prowess. Kate has catered events large and small, ensuring that food provided is cruelty free and gentle on the planet.

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2 Comments

  1. Kate January 28, 2020 at 4:36 pm - Reply

    Hi – at what point do the eggplants get added? Are they peeled and cut up?

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