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Eggplant Curry With Lentils

Photo by Megan Horowitch

Photo by Megan Horowitch

Photo and recipe by Megan of Short Girl Tall Order!

When we asked our community which vegetable they struggle to enjoy the most, eggplant topped the list. This wholesome and healthy recipe lets eggplant shine, and as an added bonus, it also makes great use of one of the newest additions to our Imperfect full grocery lineup: red lentils! We hope this recipe becomes a new favorite of yours.

Ingredients

  • 1 Tbsp oil*

  • 1.5 Tbsp curry powder

  • 1/4 tsp cayenne pepper 

  • 1/2 c dried red lentils*

  • 1 small jalapeño pepper* (about 2 Tbsp minced)

  • 1 medium onion* (about 1 c diced)

  • 3 large tomatoes *chopped into wedges.

  • 1 small eggplant (or 1/2 large eggplant)* about 2 cups diced into small cubes

  • 2 cloves garlic *about 1 Tbsp finely minced

  • 1 14 oz canned coconut milk*

  • 1/2 c vegetable broth*

  • 1 tsp lime juice*

  • Salt and pepper, to taste

  • Fresh cilantro* optional, to top the curry

    *Ingredient available to add to your Imperfect box

Instructions

  1. Add the oil to a large skillet pan or wok and heat. Once the oil is hot, add your curry powder and lentils and pan fry for 2 minutes to bring out the flavor in the curry powder.

  2. Next, add all your chopped/minced vegetables to the pan including the jalapeño, onion, tomato, eggplant, and garlic. Season with salt and pepper to your liking. Cook for 5 minutes until all the vegetables are coated in the curry powder.

  3. Add in the coconut milk and vegetable broth and bring the curry to a boil. Once boiling, reduce to a simmer and cook for 25-30 minutes until the lentils are cooked through, yet not mushy.

  4. Remove the curry from the heat and add in your lime juice and additional salt & pepper to taste. Serve over rice and top with fresh cilantro and lime wedges to serve. Enjoy!

Recipe Notes and Variations

Campari or beefsteak tomatoes work best for this curry, but you should use what you have around. Canned tomatoes or tomato paste will work in a pinch. If you don’t want your curry to be too spicy, leave out the cayenne pepper and be sure to remove the seeds of your jalapeño before adding it to the pan. To help your lentils cook faster, try soaking them for a few hours before cooking them, if you have time.