Red lentil
aubergine curry
Ingredients
200g red lentils (soaked overnight)
400ml light coconut milk (e.g. Alpro)
200ml water
1 small onion, finely chopped
2 garlic cloves, minced
1 small piece of fresh ginger, grated
1 carrot, diced
1/2 red pepper, chopped
1 eggplant (aubergine), cubed
1 cup strained tomatoes
1 tbsp oil (e.g. olive or coconut oil)
Juice of 1/2 lemon
Fresh cilantro or parsley, to taste
Salt & pepper, to taste
Spices (start light, taste and adjust):
1/2 tsp turmeric
1 tsp ground cumin
1 tsp paprika
1–2 tsp curry powder
Prep the Lentils
Soak red lentils overnight, then drain and rinse before cooking.Sauté the Base
In a large pot, heat oil over medium heat. Add chopped onion and sauté until soft. Stir in garlic, ginger, and carrot. Cook for 2–3 minutes until fragrant.Add the Vegetables
Add the eggplant and red pepper. Cook for 5 minutes, stirring occasionally, until slightly softened.Spice it Up
Add turmeric, cumin, paprika, curry powder, salt, and pepper. Stir well to coat the vegetables.Simmer the Dahl
Add soaked lentils, coconut milk, water, and strained tomatoes. Bring to a simmer. Cover and cook for about 25–30 minutes, stirring occasionally, until lentils and vegetables are soft and the dahl has thickened.Finish and Serve
Squeeze in the juice of half a lemon. Taste and adjust seasoning if needed. Stir in chopped cilantro or parsley.Serve
Spoon over warm basmati rice and enjoy!