Lentil and Eggplant Curry

Lentil and Eggplant Curry is a delicious and healthy vegetarian dish that is perfect for any occasion. This dish is packed with protein and fiber, making it a great option for those looking to eat healthier. In this recipe, we will show you how to make this flavorful curry in just a few easy steps.

Ingredients (serves 4):

- 1 cup of lentils
- 1 large eggplant, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of curry powder
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of turmeric
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish

Cooking tips:

- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Cut the eggplant into small pieces to ensure that it cooks evenly.
- Use a large pot or Dutch oven to cook the curry to prevent it from boiling over.

Instructions:

1. In a large pot or Dutch oven, heat some oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
2. Add the diced eggplant and cook for a few minutes until it starts to soften.
3. Add the curry powder, cumin, coriander, and turmeric and stir to combine.
4. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.
Appearance and taste:
Lentil and Eggplant Curry is a hearty and flavorful dish that is sure to satisfy. The lentils and eggplant give the curry a rich, meaty texture, while the spices add a warm and fragrant flavor. The dish has a beautiful golden color and is garnished with fresh cilantro, making it a feast for the eyes as well as the taste buds.
Type of dish: Vegetarian Curry
Main ingredients: Lentils, Eggplant, Curry Powder