Canada's food guide
Eggplant lentil curry
This aromatic recipe will be enough to have the neighbours running over for dinner!
Prep time
15 min
Cook time
20 min
Servings
4
Ingredients
- 10 mL (2 tsp) vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 15 mL (1 tbsp) fresh ginger, minced
- 1 small eggplant, chopped (about 90 g/3 oz)
- 15 mL (1 tbsp) curry powder
- 2 mL (½ tsp) cumin seeds
- 375 mL (1 ½ cups) lower sodium vegetable broth
- 1 can (540 mL/19 oz) no salt added lentils, drained and rinsed
- 1 tomato, diced
- 125 mL (½ cup) fresh cilantro leaves, chopped
Directions
- In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.
- Stir in eggplant, curry powder and cumin, sauté for 1 minute.
- Add broth, lentils and tomato; bring to a simmer.
- Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.
Learn about food safety.
Recipe developed by Emily Richards, P.H. Ec. for Health Canada and the Heart and Stroke Foundation.
Tips
- Look for firm Asian eggplant for best flavour and texture.
- Like it spicy? Use a medium or hot curry paste or powder.
- Want leftovers for lunches? Double the recipe and refrigerate extras for up to 3 days or freeze for up to 2 weeks.
