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!
Ingredients
INGREDIENTS
- 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
- 1½ 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
Instructions
PREPARATION
- 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.