Roasted Eggplant Curry

This is so delicious, you’ll go back for seconds 😝

Tip: double batch for those nights you cbf! It’ll taste even better too.

Serves: 4 Time: 30 minutes

What you need:

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

Method:

Preheat oven to 200deg/c and put eggplant on baking tray with curry powder and place in oven for 30 minutes

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

Add garlic and cook until fragrant, next add spices and 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. Keeping checking making 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

Enjoy x

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