Eggplant & red split lentil curry

A lovely gal of mine treated me to dinner which consisted of two vegan curries, a raita, and side salad. I loved the salad - it added a really nice contrast to the spice in the curry. Here is my take on a vegetarian/vegan friendly eggplant curry!

Servings: makes 6 servings

Ingredients

• 3/4 cup red split lentils

• 1 large onion, finely chopped

• 1 can chopped tomatoes

• 2 tsp ground turmeric

• 2 medium eggplants, cut into 1-inch chunks

• 2 tbsp olive oil

• Salt and pepper to taste

• 1 1/2 tsp cumin

• 3 tsp ground coriander

• 6 cardamom pods

• 5 cloves garlic, finely chopped

• 1 tsp paprika

• 1/4 tsp chilli flakes (optional)

• 1 1/2 tbsp garam masala

• 1/2 cup coconut milk

• Salt and pepper to taste

• 1/4 cup cilantro, finely chopped

Directions

1. In a large pot, combine red split lentils, onions, chopped tomatoes and turmeric together with 2 cups water and bring to a boil. Turn the heat to low and simmer for 20-25 minutes until the lentils are cooked (uncovered).

2. Toss the eggplant with the olive oil and season with salt and pepper. Sautee the eggplant in a large pan until the chunks are soft and slightly golden brown. Do it in two batches for the best results, about 5-8 minutes over medium heat.

3. Put all the cooked eggplant chunks back in the pan and add the garlic and all the spices, except for the garam masala. Cook for 1 minute until well combined.

4. Add the cooked eggplant chunks to the red lentil mix and add garam masala, another cup of water, and half a cup of coconut milk. Then add salt and pepper to taste.

5. Simmer for 15-20 minutes, stirring regularly. Add the chopped coriander, and serve with rice, raita, or naan.

6. To make raita, combine oat or soya-based yogurt, finely chopped mint, chopped cucumber, and salt and pepper.

Recipe adapted from: Skinny Spatula - https://skinnyspatula.com/aubergine-red-lentil-curry/