EGGPLANT AND LENTIL COCONUT CURRY
Author: 
Recipe type: Vegetarian
Cuisine: Indian
 
Ingredients
  • 2 tbsp Oil
  • 1 Onion, chopped
  • 2 Tsps. Ginger & Garlic Paste
  • 1 tsp Chillie Flakes
  • 1 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Ground Turmeric
  • ¼ tsp Ground Cinnamon
  • 2 Tbles Water
  • 2 400gr cans of Brown Lentils
  • 165ml can Coconut Milk
  • 2 Medium Eggplants (cut into cubes and roasted with a bit of olive oil)
  • ½ Cup Frozen Peas
  • ¼ Chopped Coriander plus extra for garnishing.
Instructions
  1. Heat the oil in a large saucepan, add the onion and cook over a low heat, stirring occasionally, until soft and transparent.
  2. Add the garlic and ginger and cook for 1 minute.
  3. Stir in the chilli flakes, cumin, coriander, turmeric and cinnamon, and 2 tbsp cold water, and stir over a low heat for 1-2 minutes.
  4. Add the lentils, coconut milk and the roasted aubergine.
  5. Heat until simmering, then cover and simmer very gently for 10-15 minutes adding a bit more water if necessary.
  6. Add the peas, and simmer for another 3-4 minutes.
  7. Stir in fresh coriander and serve with basmati rice.
  8. Garnish with sprigs of coriander.
Recipe by SAPeople South African Recipes at https://tastyrecipes.staging.sapeople.com/eggplant-and-lentil-coconut-curry/