Lentil Eggplant Curry (High-Protein)
Servings: 4 people
- 2 medium eggplants about 1 ½ lbs / 700 g — cut into cubes
- 2 tablespoons olive oil chopped
- 1 onion grated
- 2 cloves garlic grated
- 1 teaspoon ginger
- 2 teaspoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- ¼ teaspoon red pepper flakes or to taste
- 6 cups vegetable broth
- 1 can crushed tomatoes 14 oz / 400 g
- 1½ cups split red lentils rinsed
- ¾ teaspoon salt or to taste + black pepper
- 1 cup coconut milk or ½ cup half-and-half if you prefer creamier, less coconut flavor
- Roast Eggplant: Preheat oven to 425°F (220°C). Toss 2 medium eggplants (cubed) with olive some olive oil, salt, and pepper. Roast 25–30 minutes until golden and tender.
- Build Flavor Base: In a large pot, heat 2 tablespoons olive oil over medium heat. Sauté 1 onion (chopped) 3 minutes until soft.Stir in 2 cloves garlic and 1 teaspoon ginger (grated), 2 teaspoon curry powder, 1 teaspoon turmeric powder, 1 teaspoon ground cumin, and ¼ teaspoon red pepper flakes. Cook 1 minute until fragrant.
- Cook Lentils: Add 6 cups vegetable broth, 1 can crushed tomatoes, and 1½ cups split red lentils (rinsed).Season with ¾ teaspoon salt and pepper. Bring to a boil, then simmer uncovered 15–20 minutes, stirring occasionally, until lentils are soft and creamy.
- Add Creaminess: Stir in roasted eggplant and 1 cup coconut milk (or ½ cup half-and-half). Simmer 5 minutes more, then taste and adjust seasoning.
- Serve: Serve hot with rice, naan, or pita. Garnish with cilantro, scallions, lime, or a spoonful of yogurt.
Substitutions
- Eggplant → swap with zucchini, pumpkin, or sweet potatoes for a seasonal twist
- Olive oil → use avocado oil for neutral flavor or coconut oil for a tropical touch
- Onion → try shallots for elegance or green onions for a lighter curry
- Garlic → roasted garlic for sweetness or garlic powder for a quick fix
- Ginger → fresh is zesty, ground ginger works in a pinch
- Curry powder → replace with garam masala for warmth or Madras curry for heat
- Turmeric → smoked paprika or saffron threads bring a new depth
- Cumin → coriander seeds or caraway for a lighter flavor
- Red chili flakes → cayenne for extra spice or chili paste for bold heat
- Vegetable broth → mushroom broth for umami or water plus bouillon for ease
- Crushed tomatoes → use tomato sauce or blended fresh tomatoes
- Red lentils → swap with yellow lentils or moong dal for variety
- Coconut milk → cashew cream, soy milk with tahini, half-and-half, or heavy cream for richness
- Want even more protein? Serve it with whole grain rice and a dollop of Greek yogurt!
- Roast eggplant well → golden edges add smoky depth that makes the curry shine
- Rinse lentils first → removes starch and ensures a creamy, even base for a healthy Indian inspired dinner
- Toast your spices → let curry powder, cumin, and turmeric sizzle briefly to release full aroma
- Adjust creaminess → use coconut milk for balance or cashew cream for a truly creamy vegan curry
- Watch the simmer → stir now and then so lentils don’t stick, key for any easy vegetarian curry
- Taste before serving → finish with extra salt, spice, or lime juice for brightness
- Plan ahead → curry thickens and flavors deepen overnight, perfect for meal prep
