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Eggplant lentil curry

Look for firm Asian eggplant for best flavour and texture
eggplant lentil curry
4 servings / 25 min

Prep 15 min / Cook 20 min 

Ingredients
  • 2 tsp (10 mL) canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp (15 mL) minced fresh ginger
  • 2 Asian eggplants about 12 oz/375 g, chopped 
  • 1 tbsp (15 mL) curry powder
  • 1/2 tsp (2 mL) cumin seeds
  • 1 1/2 cups (375 mL) sodium reduced vegetable broth
  • 1 can (19 oz/540 mL) no salt added lentils, drained and rinsed
  • 1 tomato, chopped
  • 1/2 cup fresh cilantro leaves, chopped
  • 1/2 tsp (2 mL) hot pepper sauce (optional)
Directions
  1. In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.
  2. Stir in eggplant, curry powder and cumin, sauté for 1 minute.
  3. Add broth, lentils and tomato; bring to a simmer.
  4. Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.
Nutritional info per serving (1 of 4)
  • Calories 220
  • Protein 18 g
  • Total fat  3 g
    Saturated fat 0.3 g
    Cholesterol 0 mg
  • Carbohydrates 51 g
    Fibre 22 g
    Sugars 6 g
    Added sugars 0 g 
  • Sodium 230 mg
  • Potassium 640 mg

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.