Savory Eggplant and Lentil Curry Served with Fragrant Basmati Rice
Experience the rich, comforting flavors of this Savory Eggplant and Lentil Curry served alongside fluffy basmati rice. This delightful dish combines roasted eggplant and protein-packed lentils, simmered in a fragrant blend of spices. Complemented by the nutty aroma of brown basmati rice, this recipe is perfect for a cozy family dinner or an impressive gathering with friends. Nutritious and fully vegetarian, this hearty curry is sure to satisfy your taste buds and keep you coming back for more.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Medium Eggplant
1 (Roasted, peeled, and seeded)
Lentils
1.5 cups (Cooked until tender)
White Basmati Rice
1 cup (Toasted and cooked)
Olive Oil
5 tablespoons (Divided use)
Turmeric
0.5 teaspoons (Ground)
Salt
1.5 teaspoons (To taste)
Cumin Seeds
1.5 teaspoons (Whole)
Water
2 cups (For cooking rice)
Mustard Seeds
1 teaspoon (Whole)
Chopped Onion
0.25 cups (Raw)
Minced Garlic
1 teaspoon (Raw)
Curry Powder
1.5 tablespoons (Ground)
Baby Spinach
0.5 cups (Washed)
Tomato Purée or Tomato Soup
0.25 cups (Pureed)
Cayenne Powder
0.25 teaspoons (Optional)
Instructions
1
Preheat your oven to 400°F (200°C). Prepare the eggplant by stabbing it several times with a fork, then place it in a small casserole dish uncovered on the middle rack. Roast for about 30 minutes until soft.
2
Once the eggplant is roasted, allow it to cool slightly, then run it under cool water to facilitate the peeling process. Remove the skin, scrape out the seeds, and place the flesh into a food processor. Set aside until needed.
3
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the basmati rice, turmeric, salt, and cumin seeds. Cook for about 5 minutes, stirring frequently until the rice is lightly toasted.
4
Pour in 2 cups of water, bring to a boil, then reduce to low heat, cover, and simmer for 20 minutes or until rice is fluffy and the water has been absorbed.
5
Meanwhile, in a medium pot, cover the lentils with about 2 inches of water. Bring to a boil, then cover and reduce to a simmer for 30 minutes or until tender. Drain any excess water, reserving about 2 tablespoons for later use.
6
In a small skillet, heat 3 tablespoons of olive oil. Add the mustard seeds and let them sputter, then add the chopped onion and minced garlic. Sauté until the onions are tender and translucent.
7
Stir in the salt, curry powder, and cayenne (if using) until well combined. Add the baby spinach and cook just until wilted.
8
Transfer the onion mixture to the food processor with the eggplant and lentils. Add the tomato puree or tomato soup and reserved lentil water. Process until the mixture is smooth and creamy.
9
To serve, spoon the cooked basmati rice onto plates, topped with generous portions of the eggplant and lentil curry. Enjoy your meal!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Savory Eggplant and Lentil Curry?
It is a nutritious vegetarian dish featuring roasted eggplant and protein-rich lentils simmered in spices and served with turmeric-infused basmati rice.
How long does it take to roast the eggplant?
The eggplant should be roasted at 400 degrees Fahrenheit or 200 degrees Celsius for approximately 30 minutes until it is soft.
How do I easily peel the roasted eggplant?
After roasting, let the eggplant cool slightly and then run it under cool water to facilitate the peeling process.
What type of rice is used in this recipe?
This recipe uses white basmati rice, though the description notes that brown basmati rice is also a great nutty alternative.
How is the basmati rice prepared?
The rice is first toasted in olive oil with turmeric, salt, and cumin seeds for 5 minutes before being simmered in water for 20 minutes.
What spices are added to the rice?
The rice is seasoned with ground turmeric and whole cumin seeds for fragrance and color.
How long should the lentils be cooked?
The lentils should be simmered in water for approximately 30 minutes until they are tender.
Should I save any of the lentil cooking water?
Yes, you should reserve about 2 tablespoons of the lentil cooking water to help with the processing of the curry mixture.
What aromatics are used in the curry base?
The curry base uses chopped onion and minced garlic sautéed in olive oil.
How do I use the mustard seeds?
Heat 3 tablespoons of olive oil and let the mustard seeds sputter before adding the onions and garlic.
When should I add the baby spinach?
The baby spinach should be added to the skillet after the spices are combined and cooked only until it is wilted.
How do I achieve a smooth curry texture?
Place the roasted eggplant flesh, cooked lentils, sautéed onion mixture, and tomato base into a food processor and process until creamy.
Can I use tomato soup instead of tomato puree?
Yes, the recipe allows for the use of either tomato puree or tomato soup for the base of the curry.
Is this recipe spicy?
The recipe contains curry powder and an optional 0.25 teaspoons of cayenne powder for those who prefer more heat.
What is the purpose of stabbing the eggplant with a fork?
Stabbing the eggplant several times allows steam to escape while it roasts in the oven.
Is this dish vegetarian?
Yes, this is a fully vegetarian and nutritious dish.
How much olive oil is needed for the entire recipe?
A total of 5 tablespoons of olive oil is used, divided between the rice and the curry mixture.
Can I use canned lentils?
While the recipe calls for dried lentils cooked until tender, you could use canned lentils if they are thoroughly drained and rinsed.
What do I do with the eggplant seeds?
After peeling the roasted eggplant, you should scrape out and discard the seeds before using the flesh.
How much water is needed to cook the rice?
You will need 2 cups of water for every 1 cup of white basmati rice.
What type of curry powder should I use?
Any standard ground curry powder will work for this recipe; 1.5 tablespoons are required.
How do I serve this dish?
Spoon the cooked fragrant basmati rice onto plates and top it with a generous portion of the smooth eggplant and lentil curry.
Does this recipe contain cholesterol?
Based on the plant-based ingredients listed, this recipe is naturally cholesterol-free.
What are the main tags for this recipe?
The recipe is tagged as vegetarian, curry, eggplant, lentils, basmati rice, comfort food, healthy, and Indian cuisine.
Can I make this dish without a food processor?
While a food processor creates a smooth texture, you can mash the ingredients by hand for a more rustic, chunky curry.
Is the eggplant roasted covered or uncovered?
The eggplant should be placed in a casserole dish and roasted uncovered on the middle rack of the oven.
How much baby spinach is used?
The recipe calls for 0.5 cups of washed baby spinach.
What is the total number of ingredients?
There are 15 ingredients used in this recipe.
How much salt is used?
The recipe uses 1.5 teaspoons of salt, or you can adjust to taste.
Is this a good dish for meal prep?
Yes, the flavors of the curry often deepen overnight, making it an excellent choice for leftovers or meal prepping.