Totally awesome vegan dinner. Makes a lot of leftovers, but no problem eating them.
Quantity
0
Quantity Unit
Prep Time (minutes)
8
Cook Time (minutes)
15
Ready In (minutes)
23
Ingredients
Amount
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.
