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
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
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.
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.