Preparation time is 5minutes
Cook time is 55minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 5.99 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons canola oil
- 2 medium onion, peeled and diced
- 5centimeters ginger, peeled and grated
- 3 cloves garlic, peeled and minced
- 4teaspoons madras curry powder
- 1/2teaspoons turmeric powder
- 2 medium eggplant, cut into wedges
- 1 lime, juiced
- 3 1/4 cups vegetable stock
- 400grams red lentils, dried, rinsed
- 3 1/4 cups coconut milk, reduced fat
- 1 bunch coriander, fresh, chopped, stalks included
Description
Eggplant adds texture and meatiness to this warming and lightly spiced Dahl
Method
Step 1 of 4
Pre-heat the oven to 200°C. Brush the eggplant wedges with half of the oil, sprinkle with half of the curry powder and roast for 20 minutes.
Step 2 of 4
Heat the rest of the oil in a large pan on medium heat and cook the onions for 5 minutes. Add the garlic and ginger and cook for 2 minutes.
Step 3 of 4
Add the spices, coriander stalks and lentils and stir to coat. Pour over the coconut milk and stock and bring to the boil. Reduce the heat and simmer for 40 minutes, stirring and adding more water if necessary, until the lentils are cooked.
Step 4 of 4
Add the eggplant to the dahl with the lime juice and cook for 2 minutes. Serve with the rest of the coriander on top.
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