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Quintuple spiced lentil eggplant curry

A satisfying meal that is beautifully flavoured by the five featured spices.
Vegan, low fat and gluten free.
Serves 4 if paired with
chickpea pancakes, rice or quinoa.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

2 baby eggplants, chopped
1 red pepper, chopped
1 tsp turmeric
1 tsp cumin
1/2 tsp ginger
1/2 tsp tarragon
1/4 tsp cardamom
1/4 tsp salt
1-1/2 cups (1 tin) crushed tomatoes
1-1/2 cups (1 tin) lentils
2 tbsp lemon juice

Drizzle of oil, for sautéing

1. Saute the eggplant and pepper over high heat, until starting to brown. Add the spices and salt, and stir to coat the vegetables.
2. Add the tomatoes, lentils and lemon juice and reduce heat to low. Allow to simmer for at least 15 minutes, but up to an 45 minutes. The flavours will develop with longer cooking.