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Recipes - Easy Turmeric Eggplant Curry

Recipe Name

Easy Turmeric Eggplant Curry

Submitted by sanglidden
Recipe Description Totally awesome vegan dinner. Makes a lot of leftovers, but no problem eating them.
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 8 Cook Time (minutes) 15 Ready In (minutes) 23
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
eggplant, peeled (yield from 1-1/4 lb)Eggplant
1
smallOnion, chopped
2
clovesgarlic minced
3
mediumCarrots
1
cup, pieces or slicesMushrooms
3
medium whole (2-3/5\" dia)Tomatoes
1
tablespoonturmeric, ground
1
teaspoonfresh ginger, grated
1
1/2
cuplentils 1 c dry lentils
1
can (15 oz)coconut milk, canned, low fat
2
cup, choppedKale
2
cupquinoa
Steps
Sequence Step
1preheat oven to 450 degrees.
2Line a baking sheet with parchment paper or silicone baking mat. Cut eggplant into thirds lengthwise. Place on prepared pan and bake for about 15 minutes.
3When there is about 5 minutes left on the timer for the eggplant, heat a large pot over medium low to medium heat. Add the onion, garlic and carrots and saute for 2 to 5 minutes until the onion starts to turn broan and translucent. Add water 1- 2 tablespoons at a time to keep from sticking, as needed.
4Remove eggplant from the oven and allow to cool until comfortable to handle. Peel and roughly chop the eggplant.
5Add the chopped eggplant, mushrooms, tomatoes, turmeric, ginger, and crushed red pepper ( to taste). Saute for about 5 minutes until mushrooms are nice and soft.
6Add lentils, coconut milk and 2 1/2 cups of water ( or vegetable broth).
7Bring to a boil, reduce heat, simmer, covered for about 10 minutes.
8Add kale, and cook uncovered, for about 5 minutes more. Add salt if desired.
9Serve wit quinoa.






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