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Vegan Eggplant Lentil Curry Recipe

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A flavorful and hearty vegan eggplant lentil curry featuring tender red lentils, diced eggplant, and a rich blend of spices simmered in coconut milk and vegetable broth. Perfectly spiced with curry powder and fresh jalapeno, this dish offers a comforting meal that’s great served over rice and topped with fresh cilantro.

Ingredients

Main Ingredients

  • 1 Tablespoon oil
  • 1 ½ Tablespoons curry powder
  • ½ cup dried red lentils
  • 1 small jalapeno pepper, finely minced
  • 1 medium onion, diced
  • 3 large tomatoes, chopped (campari or beefsteak recommended)
  • 1 small eggplant or ½ large eggplant, diced into small cubes
  • 2 cloves garlic, finely minced
  • 14 ounces canned coconut milk
  • ½ cup vegetable broth
  • 1 teaspoon lime juice (or juice from 1 small lime)
  • Salt and pepper to taste
  • Fresh cilantro, optional for topping

Instructions

  1. Heat the oil and toast spices: Add the oil to a large skillet or wok and heat over medium heat. When the oil is hot, add the curry powder and pan-fry for 2 minutes, stirring frequently to release the aromatic flavors of the spices.
  2. Add lentils and vegetables: Stir in the dried red lentils along with the minced jalapeno, diced onion, chopped tomatoes, diced eggplant, and minced garlic. Season with salt and pepper. Cook for about 5 minutes, stirring occasionally to coat everything evenly in the toasted curry powder.
  3. Add liquids and simmer: Pour in the canned coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 25 to 30 minutes. Cook until the lentils are tender but still hold their shape, and the vegetables are soft.
  4. Finish and serve: Remove the curry from heat. Stir in the lime juice and adjust salt and pepper as needed. Serve the curry hot over rice. Garnish with fresh cilantro and lime wedges for best flavor and presentation. Enjoy your wholesome vegan meal!

Notes

  • Leftover curry can be stored in an airtight container in the refrigerator for 3-4 days or frozen for up to 1 month.
  • Red lentils cook faster than other lentils; substituting green or brown lentils will require an extended cooking time of approximately 45 minutes.
  • Use fresh lime juice rather than bottled for better flavor.
  • This curry pairs excellently with basmati or jasmine rice.
  • Adjust the jalapeno quantity to control the spice level.

Find it online: https://flavorspath.com/vegan-eggplant-lentil-curry-recipe/