Easy Turmeric Eggplant Curry

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  • Makes 4 servings

Eggplants shine like the superstars they are in this really simple dish. Great for those new to curries, this foolproof recipe couldn’t be easier—it’s just one pot on the stove and ready in under 45 minutes. Win! Make a big pot on a Sunday night and you’ve easily got lunch or dinner for five days! Serve it with red beet kimchi and avocado. Throw it onto a wrap for a curry burrito. Or enjoy with steamed veggies and a favorite chutney. There are so many ways to enjoy this fantastic, yet light, dish.

Recipe adapted from Carolyn’s Pantry.

Ingredients

  • 1 large eggplant
  • ½ red onion, chopped
  • 2 cloves garlic, chopped
  • 3 carrots, peeled and chopped
  • 1 cup white button mushrooms, chopped
  • 3 tomatoes, roughly chopped
  • 3 teaspoons turmeric
  • 1 teaspoon ginger
  • 1 teaspoon crushed red pepper flakes
  • 1½ cups dried red lentils
  • 1 (15-ounce) can light coconut milk
  • 2⅔ cups vegetable broth
  • 2 cups chopped kale leaves
  • Salt to taste
  • 2 cups cooked quinoa or brown rice
Optional toppings
  • A handful of chopped cilantro
  • Avocado
  • Beet kimchi or red cabbage kraut

Instructions

  1. Preheat the oven to 450°F.
  2. Line a baking sheet with parchment paper or a silicone baking mat. Cut the eggplant in thirds lengthwise, place on the prepared baking sheet, and bake for about 15 minutes while you prep the other ingredients.
  3. When there’s about 5 minutes left on the timer for the eggplant, heat a large pot over medium low to medium heat. Add the onion, garlic, and carrots and sauté for 2 to 5 minutes, or until the onions start to turn brown and translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  4. Remove the eggplant from the oven, let it cool a bit since it’ll be pretty hot, and roughly it chop into large pieces.
  5. Add the chopped eggplant, mushrooms, tomatoes, turmeric, ginger, and red pepper flakes to the pot and sauté for about 5 minutes, or until the mushrooms get nice and soft.
  6. Next, add the lentils, coconut milk, and vegetable broth and stir. Bring the pot to a boil, then reduce heat, cover with a lid, and simmer for about 10 minutes.
  7. Add the kale, stir, and cook, uncovered, for an additional 5 minutes. Taste and add salt if you think it needs it.
  8. Top with optional toppings and serve with quinoa or brown rice!

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Carolyn Vinnicombe

Carolyn grew up a lover of nature and cooking in Northern California, but as an adult gravitated towards plant-based eating as a way to heal her food intolerances naturally. She couldn’t find recipes colorful enough to make her smile or easy enough to make in a snap, so she decided to create her own. Carolyn started her blog Carolyn’s Pantry in 2016 and is now a featured author with Forks Over Knives, Kris Carr, Whole Foods, Prevention Magazine, and more. She spends her days as a food entrepreneur in California and publishes new recipes on her website weekly.​

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