Eggplant lentil curry (from Canada's food guide)
The smell in your kitchen from this aromatic recipe will be enough to have the neighbours running over for dinner!
Prep time: 15 min
Cook time: 20 min
Servings: 4
Freezer-friendly
Vegetarian
Ingredients
10 mL (2 tsp) canola oil
1 onion, chopped
3 cloves garlic, minced
15 mL (1 tbsp) fresh ginger, minced
1 small eggplant, chopped
15 mL (1 tbsp) curry powder
2 mL (½ tsp) cumin seeds
375 mL (1 ½ cups) low sodium vegetable broth
540 mL (19 oz) no salt added lentils, drained and rinsed
1 tomato, diced
125 mL (½ cup) fresh cilantro leaves, chopped
Directions
In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.
Stir in eggplant, curry powder and cumin, sauté for 1 minute.
Add broth, lentils and tomato; bring to a simmer.
Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.
Tips
Look for firm Asian eggplant for best flavour and texture.
Like it spicy? Use a medium or hot curry paste or powder.
Want leftovers for lunches? Double the recipe and refrigerate for up to 2-3 days or freeze for up to 2 weeks.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Source: © All rights reserved. Canada’s Food Guide: Recipes. Health Canada. Reproduced with permission from the Minister of Health, 2022.