Eggplant Curry
This Indian-inspired eggplant curry is made with tender chunks
of eggplant and lentils in a spicy tomato sauce.
§ Prep
Time: 10 minutes
§ Cook
Time: 35 minutes
§ Total
Time: 45 minutes
§ Yield: 4
servings
Ingredients
§ 1/2 cup
dried brown lentils
§ 2 cups
water
§ 1/4 cup
olive oil
§ 1
medium (1 pound) eggplant, cut into 1/2 inch cubes
§ 1
onion, diced
§ 3
garlic cloves, minced
§ 1
serrano pepper, seeded and minced (optional, leave it out for a milder dish)
§ 1
teaspoon freshly grated ginger
§ 1 to 3
tablespoons garam masala, to taste
§ 1
teaspoon ground cumin
§ 1 (14
ounce) can crushed tomatoes
§ 1 (14
ounce) can diced tomatoes
§ Salt
and pepper to taste
§ 1/4 cup
chopped fresh cilantro
§ Cooked
basmati rice, for serving
Instructions
1.
Place the lentils into a small saucepan and cover them with 2
cups of water. Place over high heat and bring the water to a boil. Lower heat
and allow to simmer until tender, about 35 minutes. You can add water during
cooking if it gets too low. When the lentils are done, drain any excess water.
2.
While the lentils cook, coat the bottom of a large pot with the
olive oil and place it over medium heat. When the oil is hot, add the eggplant.
Sauté for about 5 minutes. Add the onion and continue to sauté for about 5
minutes more, until the eggplant begins to brown and the onion is soft and
translucent. Add the garlic, serrano pepper, ginger, 1 tablespoon of garam
masala, and the cumin. Sauté about 1 minute more, until very fragrant.
3.
Add the tomatoes and bring the mixture to a simmer. Taste test
the sauce and add more garam masala if you’d like. Allow to simmer until the
eggplant is tender, about 15 minutes. Stir in the cooked lentils and simmer
another minute or two, until heated throughout. Remove from heat and season
with salt and pepper to taste.
4.
Serve with basmati rice and a sprinkling of fresh cilantro.
Source https://ohmyveggies.com
0 Response to "Eggplant Curry"
Posting Komentar