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Recipes - Easy Turmeric Eggplant Curry Recipe

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

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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.

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