Red Lentil and Aubergine Eggplant Curry
Dive into the rich, aromatic world of this Red Lentil and Aubergine Curry, a nourishing and flavorful plant-based dish that's perfect for weeknight dinners or satisfying meal prep. Featuring tender chunks of aubergine (eggplant), creamy red lentils, and a luscious blend of coconut milk and warm spices like curry powder, turmeric, and paprika, this vegan-friendly curry is both hearty and wholesome. The recipe balances vibrant flavors of ginger, garlic, and tomatoes, enveloped in a velvety sauce that pairs beautifully with basmati rice or fluffy naan. Ready in under an hour, this one-pot wonder is not only simple to make but also packed with protein and fiber, ensuring a healthy, gluten-free meal without compromising on taste. Perfect for curry lovers, this dish can be customized with fresh cilantro garnish for a burst of freshness in every bite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Red lentils
- 2 medium Aubergine (eggplant)
- 1 large Onion
- 4 cloves Garlic cloves
- 1 inch Ginger
- 1 15 oz can Canned diced tomatoes
- 1 13.5 oz can Coconut milk
- 2 cups Vegetable stock
- 1 tablespoon Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 1 serving Cooked basmati rice or naan bread (optional, for serving)
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside.
Cut the aubergines (eggplants) into bite-sized cubes. Sprinkle a pinch of salt over the cubes to draw out moisture and bitterness. Let them sit for 10 minutes, then pat dry with a paper towel.
Dice the onion finely. Mince the garlic cloves and ginger.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic and ginger, and sauté for another 1–2 minutes until fragrant.
Stir in the curry powder, turmeric, cumin, and paprika, and toast the spices for 30 seconds to release their aromas.
Add the aubergine (eggplant) cubes to the pot. Cook for 5–6 minutes, stirring occasionally, until they begin to soften.
Pour in the canned diced tomatoes, vegetable stock, and coconut milk. Stir well to combine.
Add the rinsed red lentils to the pot. Season with salt and black pepper. Reduce the heat to low, cover the pot with a lid, and let it simmer for 25 minutes, stirring occasionally, until the lentils are tender and the aubergines are fully cooked.
Taste and adjust seasoning if needed. If the curry is too thick, you can add a splash of water or vegetable stock to reach your desired consistency.
Serve hot, garnished with fresh cilantro if desired. Pair with basmati rice or naan bread for a complete meal.
Nutrition Facts
Calories |
1493 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6169 mg | 268% | |
| Total Carbohydrate | 232.7 g | 85% | |
| Dietary Fiber | 55.3 g | 198% | |
| Total Sugars | 84.1 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4985 mg | 106% | |
*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.
