Eggplant Lentil Curry Recipe

A white bowl filled with eggplant lentil curry and white rice.

5 from 5 votes

Eggplant Lentil Curry Recipe

This eggplant lentil curry comes together in around 30 minutes and it will be your new favorite weeknight dinner! It's hearty, comforting and packed with flavor and plant-based protein.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: Indian-Inspired

Servings:

Calories: 381.5kcal

Author: Petra

Ingredients

1 tablespoon olive oil (or any neutral oil)
1 medium white onion, diced
2 medium green chilies, diced
3 garlic cloves, minced
2 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground cinnamon
¼ tsp red pepper flakes (optional)
1 cup (180-190g) split red lentils rinsed
2 medium eggplants, chopped into 1-inch cubes
1 (14.5oz) can (400-430g) diced tomatoes
1 (13.5oz) can (400ml) light coconut milk
3 cups (700ml) vegetable broth or water
½ teaspoon salt
¼ teaspoon freshly cracked black pepper

For serving (optional)

Juice of ½ lime
Chopped cilantro

Instructions

To a medium pot, heat oil over medium heat. Once hot, add onion and cook for 3-4 minutes until lightly golden.
1 tablespoon olive oil, 1 medium white onion, diced
Add green chilies, garlic, and the spices - cumin, coriander, cinnamon, and red pepper flakes (optional). Stir and fry for 2-3 minutes or until fragrant.
2 medium green chilies, diced, 3 garlic cloves, minced, 2 teaspoon ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground cinnamon, ¼ teaspoon red pepper flakes
Add lentils, canned tomatoes, eggplants, coconut milk, vegetable broth, salt, and black pepper. Stir and bring to a boil. Simmer for 25-30 minutes with a lid on, stirring occasionally to prevent burning.
1 cup (180-190g) split red lentils, 2 medium eggplants, chopped into 1-inch cubes, 1 (14.5oz) can (400-430g) diced tomatoes, 1 (13.5oz) can (400ml) light coconut milk, 3 cups (700ml) vegetable broth, ½ teaspoon salt, ¼ teaspoon freshly cracked black pepper
Remove from the heat. Taste to see if the lentils are cooked trough, and add more salt or black pepper if needed.
To finish, add lime juice and cilantro and stir (both optional). Serve right away!
Chopped cilantro, Juice of ½ lime

Notes

Storage

Fridge: Let your leftovers cool to room temperature. Then, transfer to a container and cover it with a lid. Save in the fridge for up to 5 days.
Freezer: Let your leftovers cool to room temperature. Then, transfer to a container and cover it with a lid. Freeze for 3 months. Let thaw in the fridge overnight before serving.

To reheat

Stovetop: Add curry to a small pot with a splash of water. Heat over medium heat, stirring occasionally, for 5 minutes or until warmed through.
Microwave: Add curry to a microwave-safe bowl and heat for 1-2 minutes or until warmed through.

Nutrition