This curry tastes super luxurious!
It’s kind of amamzing that it takes only about half an hour or so to put together then!
The texture and depth of flavor you can achieve in so little time is quite amazing.
You have to take into account layering your flavors, as that is the key!
Aromatics, then veggies, then lentils and stock with your spices, than the cashew (or coconut cream), then season to taste.
Sounds like a lot of steps, but it makes all the difference!
Yellow Lentil & Eggplant Curry
Cook and Prep Time: 35 minutes
- 2 cups Yellow Lentils
- 2 Small Eggplants, diced
- 3 Carrots, diced
- 2 ribs Celery, diced
- 5-6 cloves Garlic, minced
- 4 cups Vegetable Stock
- 1 White Onion, diced
- 1 bunch Scallions, chopped, greens and whites separated
- 1 ½ cup Cashew Milk
- 1 ½ inch piece of Ginger, minced
- 1 tsp. Ground Cloves
- 2 tsp. Garlic Powder
- 2 tbsp. Curry Powder
- 2 tsp. Garam Masala
- ½ Lime, juiced
- Chopped Cilantro, for garnish
- Lime wedges, for garnish
- Scallion Greens, for garnish
- Olive Oil or Vegetable Stock, for sautéing
- Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala.
- Set a large skillet or pan to medium heat. Once hot, add 1 tsp. olive oil or vegetable stock. Then, add garlic, carrots, celery, white onion, and ginger. Cook for 4-5 minutes, until onion is translucent, stirring frequently to avoid burning.
- Add the ground spices and eggplant, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
- Add lentils and vegetable stock. Stir to combine, bring to a simmer, and cover. Simmer for about 20 minutes, covered, until the lentils are cooked through.
- Add cashew milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
- Add lime juice. Season with salt and pepper to taste. Stir to combine.
Serve with brown rice, and garnish with lime wedge and cilantro. Enjoy!