Best Ever Weeknight Eggplant & Lentil Curry Dahl (GF, Vegan, Oil-Free)
Author: Unconventional Cooks
Serves: 4-5
- 1 Aubergine
- 1.5 cup Red Lentils (whole)
- 3 cloves Garlic
- 2 tsp Ginger paste
- ½ white onion, chopped
- 3 cups veggie broth
- 2 tbsp tomato paste
- 1 tbsp curry powder
- 1 tsp ground cumin
- Salt & Pepper
- Garnish: Yogurt, Avocado Slices, Sprouts, Brown Rice
- Chop your aubergine into small ½" cubes.
- Over high heat, saute aubergine in a saucepan till golden brown (you can use oil or you can fry the aubergine with a little water). Set aside.
- In the same pan, saute your onion till fragrant.
- Add garlic, ginger and red lentils. Mix well.
- Add water, tomato paste, curry powder.
- Bring to boil. Cover and simmer on medium for 20-25 minutes. (Add water incrementally if the stew looks too dry).
- Mix in your fried aubergine and allow to simmer on low for 5 minutes.
- Taste and add salt and pepper to taste.
- Serve with rice, avocado, yogurt.
Serving size: 5 Calories: 251 Fat: 1g Saturated fat: 0.1g Carbohydrates: 45g Sugar: 5.8g Sodium: 1427mg Fiber: 22.4g Protein: 16.6g
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2017/10/21/best-ever-weeknight-eggplant-lentil-curry-dahl-gf-vegan-oil-free/
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