Delicious Roasted Eggplant & Red Lentil Curry Recipe
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Roasted Eggplant & Red Lentil Curry
This dish is: « Dairy-Free « Meal-Prep « Vegan « Gluten-Free « Serves 2 «
« Prep Time: 10 min « Cook Time: 45 min « Calories: 527 « Carbs: 59g « Protein: 18g «
Ingredients Needed:
- 2 eggplants, chopped into bite-sized pieces
- 2 tbsp olive oil
- ½ tsp salt
- 1 tbsp coconut oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp ground turmeric
- 1 tsp cinnamon
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 3 tbsp tomato puree
- Juice of 1 lime
- 14 oz (400g) can coconut milk
- 7 oz (200g) red lentils
- 2 cups (60g) spinach
- ⅔ cup (160ml) unsweetened almond milk
Instructions:
- Preheat your oven to 390°F (200°C) and line a baking tray with parchment paper.
- Place the diced eggplant on the tray, drizzle with olive oil, and sprinkle with salt. Roast in the oven for about 35 minutes until tender, then set aside.
- While the eggplant roasts, heat coconut oil in a large pot over medium heat. Sauté the onion and garlic for five minutes until softened.
- Stir in the spices and continue to cook for an additional two minutes.
- Add the tomato puree, lime juice, coconut milk, and red lentils. Mix thoroughly and cook for about 15 minutes, or until the lentils are tender.
- Finally, stir in the roasted eggplant and spinach. Gradually add almond milk until the desired consistency is reached, and cook for another 1-2 minutes until heated through.
- Serve your curry with steamed rice (not included in the nutritional breakdown).
Now, let's enhance our understanding of roasting eggplant with the following videos:
Best Way To Roast Eggplant
Discover the ideal method for roasting eggplant to perfection with this insightful video that walks you through the process step-by-step.
Roasted Eggplant Recipe
This video provides an easy-to-follow recipe for roasting eggplant, showcasing various techniques to maximize flavor and texture.