ROASTED EGGPLANT CURRY

Oct 19

INGREDIENTS:

1 onion, diced

2 cloves garlic, finely chopped

1 large eggplant, cut into large chunks

1 tbsp curry powder

1 tsp garam masala

1 tsp turmeric

1 tsp coriander

1 tin canned diced tomatoes

1 cup red lentils

1 bunch spinach, chopped

1/2 cup peas

1/2 can coconut milk

Salt and pepper to taste

Coriander, chopped to garnish

Brown rice or root mash (to serve)

METHOD:

Preheat oven to 200C and add eggplant with curry powder to baking tray. Cook for 30 minutes.

While eggplant is cooking, heat large pan on medium heat and add onions, cooking until translucent.

Add garlic and cook until fragrant before adding spices. Cook for a minute before adding lentils, tomatoes, coconut milk and 1 cup water.

Turn heat down, put lid on and simmer for 10 minutes. Make sure the bottom doesn’t stick.

After 10 minutes, add spinach, roasted eggplant and peas and cook for another 5 minutes with lid on. If it’s looking dry, add more water.

Turn off heat and serve with rice or root mashed vegetables. Top with coriander!

Angela Simson

VEGGIE ZOODLES