Eggplant Lentil Curry
This eggplant lentil curry is a hearty and flavorful Japanese-style dish made with fresh vegetables, protein-rich lentils, and a touch of sweetness. Enjoy it over steamed rice!
Equipment
Ingredients
Instructions
- Prep the Vegetables: Finely chop the onion. Dice the eggplants, bell peppers, and tomato.
- Cook the Lentils: In a small saucepan, cover the lentils with water and bring to a boil. Cook for 10–12 minutes until tender. Drain and set aside.
- Sauté the Vegetables: Heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and sauté until slightly translucent. Add the diced eggplants, bell peppers, and tomato. Cook until the vegetables soften and the mixture begins to thicken slightly.
- Add Lentils and Curry Powder: Reduce the heat to low. Add the cooked lentils and curry powder, stirring well to coat the ingredients evenly.
- Simmer the Curry: Add the sugar, ketchup, bouillon powder, soy sauce, and water. Stir to combine. Let it simmer over low heat for about 10 minutes, or until the vegetables are tender and the curry thickens. Taste and adjust salt as needed.
- Serve: Spoon the curry over bowls of steamed rice and serve hot. Enjoy!
Notes
- Storage: Store leftover curry in an airtight container in the fridge for up to 3 days.
- Adjust the spiciness to your preference! Use less curry powder for a milder flavor, or add more if you enjoy a spicier kick.
- For vegetable variations, feel free to substitute with zucchini, mushrooms, potatoes, or carrots—whatever you have on hand.
- If you prefer a thicker curry, simmer it uncovered for a little longer to reduce the sauce.
Video
Nutrition
Serving: 1servingCalories: 590kcalCarbohydrates: 115gProtein: 18g
This nutritional information is estimated and provided for general reference only.