Roasted Eggplant and Cauliflower Curry
Ingredients
- 1 large eggplant, chopped into cubes
- 3 cups cauliflower florets
- oil, salt & pepper -- to taste
- 1 large onion, diced
- 3 cloves garlic + 1 tbsp ginger, minced
- 1 tsp each: salt, turmeric
- 1/2 tsp each: black pepper, chili powder, cinnamon, paprika, ground coriander
- 2 ripe tomatoes, diced (350g)
- 1/2 cup (90g) brown lentils
- 1/2 cup (120ml) water
- 3/4 cup (180ml) full-fat coconut milk
Preparation
Preheat oven to 425F/220C. Place eggplant and cauliflower on a lined baking tray, drizzle with oil, sprinkle salt and pepper, and roast for 20-25 minutes or until fork-tender.
Saute onion, garlic, and ginger in a large saucepan.
Add spices and incorporate well until fragrant.
Stir in tomatoes, lentils, and water. Cover and simmer on low heat for 10 minutes.
Stir in roasted veggies and coconut milk. Cover and cook for another 5-10 minutes until lentils are tender.
Remove from heat and serve warm.
