Introduction to Meat-Free Meals

I encourage everyone to consider adopting a meat-free diet at least a few times each week. This may feel like an unexpected challenge or even intimidating if you're new to it. However, changing up your eating habits can be beneficial in numerous ways. While I understand that some may not wish to fully embrace vegan or vegetarian diets, incorporating elements of these approaches into your meals can be highly advantageous.

Here, I'm excited to share a variety of tasty flavors and combinations with you, and I hope you'll take the leap to try them out! If you're looking for more quick, nutritious recipes, be sure to check out my 40+ recipe pack, featuring meals that can be prepared in five minutes or less! How fantastic is that?

For those interested in reading more articles like this or starting to write your own, feel free to sign up through my link. I would love to see you join the community! 👇🏼

Sign up here for your medium subscription.

By subscribing, you support my work as a writer at no extra cost to you.

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:

1. Preheat your oven to 390°F (200°C) and line a baking tray with parchment paper.
2. 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.
3. While the eggplant roasts, heat coconut oil in a large pot over medium heat. Sauté the onion and garlic for five minutes until softened.
4. Stir in the spices and continue to cook for an additional two minutes.
5. 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.
6. 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.
7. 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: