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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:

  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:

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.

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