Eggplant curry
Very easy
Victoire
Victoire

Eggplant curry

7 minutesPrep time

30 minutesCook time

662 cal.Per serving

Ingredients for 1

Eggplant

1/2

Eggplant

Red lentils (dry)

100 g

Red lentils (dry)

Tomato paste

35 g

Tomato paste

Coconut milk

100 ml

Coconut milk

Yellow onion

1/4

Yellow onion

Curry powder

2 tsp

Curry powder

Cilantro (fresh)

optional

1/5 bunch

Cilantro (fresh)

Garlic

1/2 clove

Garlic

Utensils

Thermomix, Oven, Parchment paper

recipe

  • Step 1
    Preheat the oven to 220°C. Wash and chop the eggplants into 1.5 cm cubes.
  • Step 2
    Put them on a baking tray or ovenproof dish, cover with olive oil, salt and pepper, and bake for 10 to 15 minutes.
  • Step 3
    Take the eggplant out of the bowl and set to one side. Peel and chop the onions and garlic, adding them to the mixing bowl with a drizzle of olive oil, curry paste and a pinch of salt. Fry for 5 min / 110°C / reverse mode / speed 1.
  • Step 4
    Wash and cut the eggplant into 1.5 cm cubes. Place into the mixing bowl, add a drizzle of olive oil, salt, pepper and cook for 10 min / 100°C / reverse mode / speed 1.
  • Step 5
    Next add the tomato concentrate and coconut milk. Mix for 10 min / 100°C / reverse mode / speed 1. Then add the cooked eggplant and red lentils.
  • Step 6
    Lower the heat and simmer for 10 minutes / 100°C / reverse mode / speed 1. Season with salt and pepper. Serve and enjoy! (Add a few cilantro leaves and flaked almonds, if you have any at home.)