Zucchini, Eggplant, and Mushroom Lentil Curry
Ingredients
- 1 can coconut milk
- 1 eggplant
- 1 zucchini
- 1 white onion
- handful mushrooms
- 1 cup lentils
- 3-4 garlic cloves
- 2 tbsp curry paste
- half bunch coriander
- 1 tbsp mango chutney
- 1 stock cube dissolved in 400ml water
- 1 tbsp soy sauce
- 1 tbsp tomato paste
- 2 tbsp lemon juice
- rice for serving
- 1 tbsp oil or water for frying
- cracked black pepper to taste
Preparation
In a large pot or high-sided pan over medium heat, heat 1 tablespoon oil or water. Once hot, add onion, mushrooms, zucchini, eggplant and cook until tender and translucent, 6 to 8 minutes.
Add garlic, lentils and curry paste and cook until fragrant, 1 minute more. Add tomato paste and cook until darkened slightly, 1 to 2 minutes more.
Add coconut milk, stock, soy sauce, mango chutney and bring to a simmer. Once boiling, turn down and simmer for 40 minutes.
Stir in lemon juice, serve hot with rice and top with coriander. Optional toppings: coconut yoghurt, mango chutney, chillis!