Eggplant and Lentil Curry

90 4 servings, 1/4 recipe each
Recipe By
1
(0) 0 Reviews
Prep Time
30
min.
Total Time
1
hr.
30
min.
Servings

4 servings, 1/4 recipe each

This delicious vegetarian curry gets its creamy finish from the dressing.

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What You Need

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Make It

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  • Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium heat. Add eggplant, in batches; cook 5 min. or until lightly browned, stirring frequently. Spoon eggplant into bowl.
  • Heat remaining oil in Dutch oven. Add onions, garlic and ginger; cook 3 to 5 min. or until onions are softened, stirring frequently. Stir in curry paste.
  • Add tomatoes and broth; stir. Bring to boil. Stir in lentils and eggplant; simmer on medium-low heat 45 min. to 1 hour or until eggplant is tender and curry is thickened, stirring occasionally.
  • Remove from heat. Stir in dressing and cilantro. Serve over rice.

Make Ahead

Most curries and stews are better the next day because the flavours have a chance to blend, so plan ahead and make tomorrow’s dinner, tonight.

Special Extra

Serve with lemon or lime wedges to squeeze over the curry.

Substitute

Substitute chopped fresh parsley for the cilantro.

Servings

  • 4 servings, 1/4 recipe each

Nutritional Information

Serving Size 4 servings, 1/4 recipe each
AMOUNT PER SERVING
Calories 540
% Daily Value
Total fat 19g
Saturated fat 1.5g
Cholesterol 10mg
Sodium 1510mg
Carbohydrate 77g
Dietary fibre 15g
Sugars 15g
Protein 16g
   
Vitamin A 35 %DV
Vitamin C 70 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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