Eggplant Lentil Apricot Curry
This refreshing and comforting vegan curry combines roasted eggplant with hearty lentils and sweet dried apricots. The creamy coconut yogurt and fresh mint offer a cooling contrast to the aromatic spices, creating a balanced dish that is perfect for any season. Healthy, fiber-rich, and full of flavor.
Instructions
- 1
Preheat oven to 400°F (200°C) and line a baking tray.
- 2
Cut medium eggplants (2) in half lengthwise and cut cross-hatches into the flesh.
- 3
Sprinkle both sides of the medium eggplants (2) with olive oil (1 tsp) and salt (1 tsp). Place cut-side down on the tray and bake for 20 minutes.
- 4
Cook long grain rice (1.33 cup) according to package directions.
- 5
Heat vegetable oil (2 tsp) in a pot and sauté medium onion (1) for 5 minutes until soft.
- 6
Stir in garlic cloves (3 clove), ground cumin (2 tsp), ground coriander (2 tsp), and ground cinnamon (1 tsp) until fragrant.
- 7
Scoop the soft flesh from the roasted medium eggplants (2) and add to the pot, discarding the skin.
- 8
Add bell pepper (1), canned tomatoes (1.67 cup), brown cooked lentils (1 cup), dried apricots (0.25 cup), salt (0.5 tsp), and black pepper (0.25 tsp) to the pot. Heat until the peppers are soft.
- 9
Serve the curry over long grain rice (1.33 cup), topped with coconut yogurt (0.75 cup), fresh mint leaves (5), and a squeeze of lemon (0.5).
Nutrition Facts
Per portion