Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

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

Ingredients
Amt.	Measure	Ingredient



1	eggplant, peeled (yield from 1-1/4 lb)	Eggplant
1	small	Onion, chopped
2	cloves	garlic minced
3	medium	Carrots
1	cup, pieces or slices	Mushrooms
3	medium whole (2-3/5\" dia)	Tomatoes
1	tablespoon	turmeric, ground
1	teaspoon	fresh ginger, grated
1 1/2	cup	lentils 1 c dry lentils
1	can (15 oz)	coconut milk, canned, low fat
2	cup, chopped	Kale
2	cup	quinoa

Steps

Sequence	Step

1	preheat oven to 450 degrees.
2	Line 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.
3	When 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.
4	Remove eggplant from the oven and allow to cool until comfortable to handle. Peel and roughly chop the eggplant.
5	Add the chopped eggplant, mushrooms, tomatoes, turmeric, ginger, and crushed red pepper ( to taste). Saute for about 5 minutes until mushrooms are nice and soft.
6	Add lentils, coconut milk and 2 1/2 cups of water ( or vegetable broth).
7	Bring to a boil, reduce heat, simmer, covered for about 10 minutes.
8	Add kale, and cook uncovered, for about 5 minutes more. Add salt if desired.
9	Serve wit quinoa.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact