Eggplant & Lentil Coconut Curry

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Last day of summer here in Melbourne today and….it was a wee bit chilly! So, whipped up this delicious curry to warm me up. A great mixture of vegetables, herbs and spices. Yummo!

Ingredients:Eggplant & Lentil Coconut Curry

1 Small eggplant

1/2 Head of cauliflower

3/4 Cup of green lentils – rinsed and drained

2 Zucchini’s- thinly sliced

1/4 Bunch of kale

1 Onion – diced

2 Cloves of garlic – minced

1/2 Teaspoon of ginger – minced

250ml of boiling vegetable stock

2 Teaspoons of ground coriander

1/2 Teaspoon of ground cumin seeds

2 Teaspoons of turmeric

500ml of organic coconut milk

2 Tablespoons of fresh coriander – chopped finely

2 Tablespoons of coconut oil

Cracked Pepper

Instructions:

Remove kale leaves from stems and break up into bite size pieces, rinse thoroughly and pat dry with a paper towel. Set aside. Rinse throughly lentils and set aside to drain.

Chop eggplant into bite size pieces, slice zucchinis thinly and chop cauliflower into small florets. Set aside.

Heat 1 tablespoon of coconut oil up in large pot/pan and add onion. Bring down to a medium heat and after 5 min add ginger, garlic, turmeric, ground cumin and coriander. Stir for approx. 8 min and add 1/2 cup of water. Pour lentils and 250ml of vegetable stock (boiling hot) into pot and bring to boil. Once boiling add eggplant and boil for 5min. Reduce to a simmer and cover for 10min.

Meanwhile in a smaller pan heat up the other tablespoon of coconut oil on high and add cauliflower. Reduce heat to medium, add 1/2 cup of water and stir for 5min.

Add the cauliflower and coconut milk to lentils and cover for 5min. Add zucchini and kale – simmer for another 15min, after 10min add the fresh coriander.

Once vegetables are tender, taste, and serve with cracked pepper!