Eggplant lentil curry

Name: Eggplant lentil curry
Yield: 4 servings
Cuisine: Canada
Ingredients: vegetable oil 10 mL (2 tsp); onion, chopped 1; garlic, minced 3 cloves; fresh ginger, minced 15 mL (1 tbsp); small eggplant, chopped 1 (about 90 g/3 oz); curry powder 15 mL (1 tbsp); cumin seeds 2 mL (½ tsp); lower sodium vegetable broth 375 mL (1 ½ cups); no salt added lentils, drained and rinsed 1 can (540 mL/19 oz); tomato, diced 1; fresh cilantro leaves, chopped 125 mL (½ cup)

This aromatic recipe will be enough to have the neighbours running over for dinner!

Original source ↗

Ingredients

ServingsServes 4Original: Serves 4

vegetable oil10 mL (2 tsp)
onion, chopped1
garlic, minced3 cloves
fresh ginger, minced15 mL (1 tbsp)
small eggplant, chopped1 (about 90 g/3 oz)
curry powder15 mL (1 tbsp)
cumin seeds2 mL (½ tsp)
lower sodium vegetable broth375 mL (1 ½ cups)
no salt added lentils, drained and rinsed1 can (540 mL/19 oz)
tomato, diced1
fresh cilantro leaves, chopped125 mL (½ cup)

Method 4 steps

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.