Aubergine and lentil curry

Your new go-to weeknight supper will be this Aubergine and Lentil curry which comes together in only 30 minutes. It is flavorful, warming, and loaded with plant-based protein.

5 from 1 vote

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Course: Entrée, Main Course

Cuisine: Indian

Keyword: Aubergine and lentil curry

Prep Time: 20

Cook Time: 50

Servings: servings

Calories: 294kcal

Ingredients

3 large Aubergines sliced
1 tablespoon avocado oil
1 medium-sized onion
3 cloves of garlic
1 cup black lentils
2 large tomatoes diced
1 teaspoon coriander powder
1 teaspoon red chili flakes/cayenne pepper
1 teaspoon cumin powder
2 cups vegetable broth or water
1 teaspoon salt
Cilantro leaves chopped for garnish

Instructions

Wash and cut the aubergines into round slices, this is how I like them you may dice them.
Roast the slices in a large greased pan, until a little golden for about 8-10 minutes or in an oven at 400 degrees F. for about 25 minutes.
Set aside the roasted aubergines.
Now in a separate pan, heat oil and sauté onions until translucent, about 3 minutes.
Stir in garlic, and lentils and sauté for 5 minutes.
Now add tomatoes, along with all the spices, and cook for 3 minutes, stirring occasionally.
Add vegetable broth, and bring to a boil.
Cover the saucepan, and cook for about 25-30 minutes or until the lentils are done.
Now layer the roasted aubergines and let them simmer in the lentil sauce for 10 minutes on low flame.
Now season with salt, add freshly chopped cilantro, and serve with gluten-free flat bread or rice.

Nutrition