Lentil Curry

 

• 1 eggplant chopped
• 1 tbsp olive oil
• 3 garlic cloves peeled and chopped
• 1 tbsp coconut oil or cooking oil of choice
• 1 onion diced
• 2 tsp fresh grated ginger
• 2 cups lentils or chickpeas (I preferred lentils)
• 1 heaping cup tomatoes chopped
• 1 can coconut milk
• 2 tbsp plain curry seasoning
• Black pepper to taste

Instructions

1. Preheat oven to 400ºF.
2. Toss eggplant with oil, bake until browned, 30+ minutes.
3. Heat oil in a large skillet over medium heat. Add onion and garlic, cook until tender, 5-6 minutes.

4. Remove eggplant from oven and add to skillet. Stir in lentils, coconut cream, ginger, tomato, and spices. Cover and simmer until the water from the milk evaporates and the mixture thickens and the eggplant softens. 

above chickpea, below lentil

Orignal recipe HERE