Eggplant Red Lentil Coconut Curry Soup
Ingredients
- 1 red onion
- 3 garlic cloves
- 1 eggplant
- 240g chickpeas
- 200g red lentils
- 400ml coconut milk
- 150ml crushed tomatoes
- 1/4 tsp chili
- 1/2 tsp smoked paprika
- Frozen spinach or kale
- 2 tomatoes, chopped
- Salt and pepper
- Rice or quinoa
Preparation
Boil rice or quinoa according to package instructions.
In a large pot, fry diced red onion, garlic cloves, and diced eggplant in a generous amount of oil for about 5 minutes until soft. Add salt and pepper.
Add chickpeas, coconut milk, crushed tomatoes, chopped tomatoes, paprika, chili powder, vegetable stock, and water.
Add red lentils and frozen spinach or kale to the pot.
Cook for about 20 minutes, stirring occasionally. Once thickened, serve with rice or quinoa and top with crushed cashews, parsley, or vegan cheese.
