Sunday, August 18, 2019

Eggplant and Lentil Curry (Vegan)

I have cooked eggplant curry.  I have cooked lentil curry.  It was time I mashed these two lovely dishes together and make a yummy new curry.  So that's just want I did and boy was I happy.  I was able to eat this simply with rice and it totally satisfying.  I am the only one in my house who eats eggplant.  So it was funny when my daughter came home from school and asked what smelled so good.  I asked her if she wanted to try some as an after school snack and she said yes. I didn't mention there was eggplant in the dish and kept my fingers crossed.  She ate the entire bowl and said it was delicious.  Then she sheepishly said "Mommy, it had eggplant in it...but that's okay.. it was still good."  I may have a convert to eggplant on my hands.. Yay!

1 medium eggplant cut into small dice
1 cup masoor lentils washed well
1 1/2 tsp turmeric (divided)
2-3 cups water
1 small cinnamon stick (1 inch)
10-12 curry leaves
1-2 small pieces pandan leaves (2 inches long)
2 tsp black mustard seeds
2 tsp cumin seeds
red chili flakes to taste
1 Tbs grated fresh ginger
1 Tbs grated fresh garlic
1 red bell pepper diced
1-3 green chilies chopped
1 large tomato diced
2 tsp curry powder (I used McCormick brand)
1-2 cups of unsweetened coconut milk (1 cup for less gravy, 2 cups if you want more gravy)

Cut eggplant int a small dice and season with a little salt and 1/2 tsp turmeric powder.  Allow to sit for 20-30 minutes. In the meantime, wash lentils well. Cook with 2-3 cups of water (more if needed) with a cinnamon stick and 1 tsp turmeric powder.  Cook until water is cooked out and lentils are soft and tender (20-25 minutes).  Once lentils are cooked set aside until later.
In a large pan,  heat 2Tbs canola oil on medium high heat.  Add onions, curry leaves, pandan leaves, mustard seeds, cumin seeds, red chili flakes and saute for 1-2 minutes.  Next add 1 ginger and garlic and saute for 10-2 minutes.

Next add red pepper and green chilies. Cook for 1 minute.  Then add the eggplant (drain of any water than may have leached out).  Season with some salt and saute for 5-7 minutes until eggplant becomes tender and browns.

Then add tomatoes and saute for 2-3 minutes.  Next add 2 tsp curry powder and season with salt to taste. Saute for 2 minutes.
 Next add unsweetened coconut milk and cooked lentils for earlier.  Mix well.  Taste for salt and seasoning.  Cook for 2-3 minutes.  Serve with rice.  Enjoy. 


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