Red Lentil & Eggplant Curry

Serves 4

Ingredients

• 2 Tbsp curry powder
• 2 Tbsp red curry paste OR 1 small chili
• 1 Tbsp ginger powder
• 1 large yellow onion
• 1 can tomatoes OR 4 fresh tomatoes
• 1 large eggplant
• 1 red or yellow bellpepper
• 2 cloves garlic
• 1 cup red lentils
• 250 ml coconut milk
• 1 cup vegetable broth
• 1 Tbsp lime juice
• Fresh coriander (optional)
• Plain yogurt (optional)
• Basmati rice OR flat breads

Method

1. Finely chop the onion. Chop the eggplant and bellpepper into small cubes. If using a red chili instead of curry paste, remove the seeds and finely chop it.
2. Add oil to a large skillet pan or wok and heat. Once the oil is hot, add the curry powder, curry paste (opt.) and ginger and pan fry for 2 minutes to bring out the flavor.
3. Next, add the dried lentils and chopped vegetables to the pan including the chili (opt.), onion, tomato, eggplant, bellpepper and garlic. Season with salt and pepper to your liking. Pan fry for 5 minutes until all the vegetables have softened.
4. Add in the coconut milk and vegetable broth and bring the curry to a boil. Once boiling, reduce the heat to a simmer and cook for 25-30 minutes or until the lentils are cooked through, yet not mushy.
5. If serving the curry with rice, cook the basmati rice according to package instructions. If serving with flat breads, heat them in the oven or in a pan.
6. Remove the curry from the heat and add in your lime juice and additional salt & pepper to taste. Serve over rice or with flat breads and top with fresh cilantro and yogurt (opt.). Enjoy!