Eggplant, Tomato, & Red Lentil Curry

Recipe printed from chiknpastry.com

Eggplant, Tomato, & Red Lentil Curry
Adapted from Market Vegetarian; serves 4

ingredients
3 T evoo
1 large eggplant, cut into 16 pieces
1 red onion, diced
2 garlic cloves, minced
1 T finely chopped fresh ginger
8 oz heirloom cherry tomatoes
1 t ground cumin
1 t curry powder
1/2 t chili powder
1 T tomato paste
2/3 c red lentils
1 handful of fresh cilantro, roughly chopped
cooked basmati rice, to serve (optional)

instructions
heat 2 T oil in a skillet over high heat. when oil is hot, add the eggplant to the skillet and cook for 5 minutes. the eggplant will absorb the oil, but eventually start to seep out as the eggplant browns. once this happens, remove from skillet and set aside.

add 1 T oil, onions, garlic, and ginger to skillet and cook for 5 minutes. add the cherry tomatoes and cook for 1 minute, just until they soften. fish out tomatoes from the skillet and add to plate of eggplant.

add cumin and curry powder to pan and cook for a couple of minutes until fragrant. add chili powder and tomato paste, 2 cups of water, and lentils and simmer over med-lo heat for 15-20 minutes, until lentils are al dente. stir in eggplant and tomatoes and cook to warm through; add cilantro. spoon over basmati rice, if using.

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