spicy lentil curry
Print Recipe

Spicy Lentil Curry With Roasted Eggplant

This spicy lentil curry is perfect for a healthy, oil free Indian dinner night. It's savory, spicey, and slightly smokey from fresh roasted eggplant.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dinner, Entree, Lunch
Cuisine: Healthy, Indian
Keyword: dinner, Indian-cuisine, lunch, oil-free
Servings: 4 people
Calories: 200kcal
Author: Spartan Life

Ingredients

  • 2 cups dry lentils
  • 2 cans of diced tomatoes 15oz
  • 1 can of coconut milk 15oz
  • 1 small eggplant cubed
  • 1 large onion diced
  • 3-4 cloves garlic minced
  • 1 TBS cumin
  • 1 TBS coriander
  • 1 TBS turmeric
  • 1 tsp fresh ginger minced
  • 1 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 bunch of cilantro chopped
  • A few handfuls of cherry tomatoes

Instructions

  • Preheat oven to 425 F.
  • Wash and cube your eggplant. Arrange on a baking tray lined with parchment and bake for 35 minutes.
  • Heat 1-2 TBS of water in a large pan (with tall sides) on medium-high heat. Add the cumin and coriander and toast for 45 seconds.
  • Add the diced onion and saute for 2-3 minutes or until they start to become translucent.
  • Add the garlic and saute for ~30 seconds.
  • Add the cans of tomatoes, minced ginger, turmeric, salt and cayenne pepper. Mix well and cook for 5 minutes.
  • Add the dry lentils and 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 40 minutes or until lentils are soft (If the mixture starts to look too dry, you can add an extra 1/4 cup - 1/2 cup water).
  • Once the lentils are soft add the can of coconut milk, diced cherry tomatoes, and roasted eggplant. Continue to simmer for a few minutes until those last ingredients added are warmed.
  • Remove the pan from heat and stir in the chopped cilantro. Adjust seasonings such as salt if necessary.
  • Optional: Serve with brown rice, extra cilantro on top, or a squeeze of fresh lime juice.

Notes

To go along with this meal-prep recipe, I cooked a big batch of brown rice (2 cups dry) to also eat with this throughout the week.