Eggplant lentil curry

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.