Fun Ingredient Fact
Roasting the aubergine brings a deeper flavor
In our house we love trying new dishes, especially when that new dish falls on a meatless Monday. Eggplant (Aubergine) and Red Lentil Curry is so good. The eggplant is meaty and the lentil pack this dish with so much protein. This dish calls for a bit of spice and can be dialed up or down depending on your preference. Since we have a 3 1/2 and a 9 month old, we keep it a little more mild in our house. But we always have the bottle of hot sauce on the table! Does this dish look good? This meal will come with Basmati rice and also Naan if you choose to add on.
Aubergine & Red Lentil Curry
Homemade vegan Indian aubergine and red lentil curry served over basmati rice
Ingredients
- Aubergine
- Red lentils
- Tomatoes
- White onions
- Garlic cloves
- Chili flakes added heat upon request
- Blend of spices; coriander, cardamom, garam masala, turmeric
Instructions
- Preheat oven to 400 degrees. Loosen tinfoil lid and reheat main course for 35-40 minutes, stirring midway through. At the same oven temperature reheat rice, with tinfoil lid on, for 30 minutes.Suggest serving with Naan which can be added on. To heat Naan for 10-12 minutes at 400 degrees. Spread with either butter or olive oil, sprinkle with garlic salt for savory or cinnamom sugar for sweet.