Red Lentil and Eggplant Curry

19 Jun

Okay, so I’m thinking this ended up being a cross between a curry and a daal. It had curry type ingredients but the split lentils made it all creamy like daal.

Either way, it was really good.

So, Bret took me to Wegmans the first time I went out there to visit him. Wegmans was the only fond memory I have from my college time in Geneseo. Well, that’s not true. But it’s a very fond memory and I wish they would spread to the Saratoga area but the Golubs have a tight hold on the area with their crappy Price Choppers. Whatever!

Anyway, while we were there I picked up things that I’ve had a hard time finding around here. One of those things was a big bag of split red lentils. But that bag’s been sitting in my kitchen cupboards ever since I bought it. I’m trying to use things that I have hanging around. So I decided on the lentils. I looked through recipes trying to get ideas and settled on making a curry with the lentils. And an eggplant. So here’s what I did.

Ingredients!

1 large onion, chopped as big or small as you like

2 garlic cloves, minced

2 1/2 cups water or veggie broth

1 cup (about) red lentils

1 eggplant, peeled and diced

2 Tbsp. red curry paste

salt and other things to taste

1/2 cup (about) coconut milk

Directions!

Cook the onion and garlic in a little oil or nonstick cooking spray until it’s soft. This is gonna take a rather large pan to fit everything. Once the onions and garlic are cooked, add the water or broth, lentils, curry paste and eggplant. Bring all of that to a boil, then let it simmer uncovered until the lentils are soft and mushy. Stir it around pretty often to make sure that nothing’s sticking and add more water if you need to. I probably didn’t need to, but I did, and I think that’s why it came out a little more like daal than anything else.

Taste it and add seasonings if you need to. I added some salt, a bit of curry powder, and a couple of shakes of cayenne.

Once the lentils are cooked and everything’s seasoned, add in the coconut milk and let it boil for about five minutes or so to thicken up.

Then eat!

I ate it with a little bit of whole wheat couscous, but I could have eaten it out of a bowl with nothing to accompany it. This makes a bunch, you could totally feed 4 – 6 people no problem.

Bret says he wants to learn how to make better curries and I doubt this helped him any but I think he’s pretty good at it already.

-Ellen

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2 Responses to “Red Lentil and Eggplant Curry”

  1. gillan June 19, 2008 at 2:50 pm #

    That one time I’ve made curry is like the only time I’ve made curry. I want to try to learn to make Indian curries and stuff too.

    Yay lentils and eggplant! If my eggplant plants actually give me anything I need to make lots of recipes like this.

  2. energyanalysis June 20, 2008 at 9:20 am #

    Next time I see your garden I bet it will be happy and green and sprouting yummy things! 🙂

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