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Eggplant and lentil curry


This hearty recipe is a go-to in our household as it's so comforting, quick and easy (if you don't mind chopping a lot of veggies!). It's gluten-free and dairy-free, making it gentle on your digestive system. A delicious and nourishing dish that can be enjoyed year-round!


INGREDIENTS


1 heaped tablespoon coconut oil or ghee

1 onion diced

2 cloves garlic, crushed

1-2 inch piece of ginger, grated (optional)

1/2 cup red lentils, rinsed well

2 tablespoons curry powder

400g tin coconut milk, additive free

400g tin diced tomatoes

1 medium eggplant, cut into bite-size cubes

1 small sweet potato, cubed

3 carrots, sliced

2 cups leafy greens, I used silverbeet

3 tablespoons tamari (gluten-free soy sauce)

1 tablespoon apple cider vinegar

Steamed brown basmati rice to serve



METHOD

Melt oil in a large heavy-based pan and fry onion over medium-high heat until softened and translucent. Next, add in the lentils, curry powder, and ginger, turn the heat down slightly to medium. Fry off the spices until fragrant, being careful not to burn them.


Add in the coconut milk, tomatoes and all remaining vegetables except for the leafy greens. Reduce heat and simmer gently for around 20-30 minutes or until the veggies are cooked through.


Just before serving, stir through the tamari, vinegar and greens.


Enjoy on a bed of steamed rice and with a squeeze of lemon or lime on top (not only does it enhance the flavour but the vitamin C aids in absorption of the iron found in the lentils). Extra delicious with a dollop of coconut yoghurt on top!


Enjoy,


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