Vegan Eggplant Lentil Curry

Ingredients:

1 tablespoon oil
1 ½ tablespoons curry powder
1/2 cup dried red lentils
1 small jalapeno pepper, finely chopped
1 onion, chopped
3 large tomatoes, chopped
1 small eggplant (or ½ large eggplant), diced
2 cloves garlic, minced
400 ml canned coconut milk
1/2 cup (120 ml) vegetable stock
1 teaspoon lime juice (1 small lime)
salt and pepper (to taste)
fresh coriander (optional)

Directions:

1. Heat the oil in a large frying pan (or wok). When the oil is hot, add the curry powder and fry for 2 minutes.
2. Then add the dry red lentils and chopped vegetables (including jalapeno peppers, onion, tomato, eggplant, and garlic) to the pan. Season with salt and pepper to taste. Sauté for 5 minutes (until all the vegetables and lentils are coated in the curry powder).
3. Add the coconut milk and vegetable stock and bring to a boil. Once boiling, reduce the heat and simmer for 25-30 minutes (until the lentils are cooked but not completely soft).
4. Remove the curry from the heat and add lime juice, salt, and pepper to taste. Serve with rice and lime wedges. Garnish with fresh cilantro.

Yield: 4 servings
Recipe: shortgirltallorder.com