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Roasted Potato, Eggplant and Lentil Curry

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Roasted Potato, Eggplant and Lentil Curry

The eggplant (aubergine) gives this curry depth and I love the way all the flavours meld together. Probably a dish that leans more towards adult taste buds, to be fair. Give it a go!



  • one eggplant
  • salt and pepper
  • olive oil
  • 2 onions sliced in half moons
  • 1 Tbsp vegan red curry paste
  • 3 medium potatoes diced small
  • 2 – 3 cloves garlic crushed
  • 1 inch piece of fresh ginger grated
  • ½ – 1 red capsicum in chunks
  • cups cooked brown lentils
  • 400 ml tin coconut cream
  • 1 – 2 cups water
  • 2 – 3 medium tomatoes in eighths
  • a handful of green beans topped and tailed
  • zest and juice of one lime
  • a few jiggles of tamari
  • fresh torn basil to garnish



  • Slice the eggplant into 1cm rounds and sprinkle with sea salt to let sweat. After 20 mins rinse off and pat dry.
  • Place eggplant on a baking sheet and season with salt and pepper and drizzle with some olive oil.
  • Bake at 175C for 30 mins or until golden, turning once.
  • Sauté onion in some olive oil for 5 mins, add red curry paste and blend through the onions.
  • Add diced potatoes, ginger and garlic and cook for 10 – 15 mins on medium heat stirring regularly.
  • Add red capsicum and stir through and then add lentils, coconut milk and one cup of water.
  • Let simmer for 20 – 30 mins more until potatoes are soft, adding lime juice and zest, tamari and salt and pepper to taste. Add more water if more liquid is needed.
  • Cut the roasted eggplant into quarters and five mins before serving, add eggplant, green beans and fresh tomatoes to curry until beans are just cooked.
  • Serve on a bed of brown rice garnished with plenty of torn basil leaves.

Posted on

September 27, 2022

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