Eggplant and Dhal Curry with Basmati Rice
Indulge in the comforting flavors of Eggplant and Dhal Curry with Basmati Rice, a hearty and wholesome dish bursting with vibrant spices and creamy textures. This plant-based recipe pairs tender eggplant and protein-rich red lentils in a luscious, coconut milk-infused curry, flavored with aromatic ginger, garlic, and a blend of warming spices like turmeric, cumin, and curry powder. Paired with fragrant, fluffy basmati rice, this dish is both satisfying and nutrient-packed. Perfect for weeknight dinners or meal prepping, this one-pot wonder is easy to make, vegan-friendly, and effortlessly customizable with a hint of lime and fresh cilantro for a zesty finish. Whether you're a fan of Indian-inspired cuisine or looking to try something new, this flavorful, gluten-free meal is sure to become a family favorite!
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 medium-sized Eggplant
- 1 cup Red lentils (masoor dal)
- 1.5 cups Basmati rice
- 1 large Onion
- 3 units Garlic cloves
- 1 inch piece Ginger
- 1 14-ounce can Canned diced tomatoes
- 1 14-ounce can Coconut milk
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Curry powder
- 0.5 teaspoons Red chili powder (optional)
- 2 tablespoons Vegetable oil
- 0.25 cup Cilantro (fresh)
- 1.5 teaspoons Salt
- 3 cups Water
- 1 unit Lime
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Peel and finely dice the onion. Mince the garlic cloves and ginger. Cut the eggplants into bite-sized cubes.
Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and ginger to the pot and sauté for an additional 1-2 minutes until fragrant.
Stir in the turmeric, cumin, coriander, curry powder, and optional red chili powder. Cook the spices for 30 seconds to release their fragrance.
Add the cubed eggplant to the pot and stir to coat it in the spices. Sauté the eggplant for 5-7 minutes until it begins to soften.
Pour in the canned diced tomatoes, coconut milk, and 1.5 cups of water. Stir well and bring the mixture to a gentle simmer.
Add the rinsed lentils to the pot along with 1 teaspoon of salt. Stir and cover the pot with a lid. Let it simmer for 20-25 minutes, stirring occasionally, until the lentils are cooked and the eggplant is tender.
While the curry is simmering, rinse the basmati rice under cold water and drain. In a separate saucepan, add 1.5 cups of basmati rice, 3 cups of water, and 0.5 teaspoons of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender.
Remove the curry from the heat and adjust seasoning with more salt if needed. Squeeze the juice of one lime over the curry and stir well.
Garnish the curry with freshly chopped cilantro. Serve the eggplant and dhal curry hot over a bed of steamed basmati rice.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 67.9 g | 25% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 22.1 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1227 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
