Name: Red Lentil and Eggplant Yellow Curry
Cuisine: Indian
Ingredients: 1 cups red lentils washed thoroughly until water runs almost clear; 1 large brown onion diced; 1 large eggplant cubed; 2 potatoes peeled and cubed; 2 tablespoons oil; 2 tomatoes diced; 1 cup fresh coriander chopped; 2 green chillies de-seeded &amp; sliced; Salt to taste; 1 jar Goan Yellow Curry

Red Lentil and Eggplant Yellow Curry

Rated 5.0 stars by 2 users

Cuisine

Indian

Author:

Random Harvest Gourmet

Wholesome Red lentils and velvet eggplant take on the fresh turmeric and chilli of our Goan yellow curry, a match made in heaven!

Image of Red Lentil and Eggplant Yellow Curry

Ingredients

1 cups red lentils washed thoroughly until water runs almost clear
1 large brown onion diced
1 large eggplant cubed
2 potatoes peeled and cubed
2 tablespoons oil
2 tomatoes diced
1 cup fresh coriander chopped
2 green chillies de-seeded & sliced
Salt to taste
1 jar Goan Yellow Curry

Directions

In a large heavy based pot heat oil and fry onions and well browned stirring often
Add potato, eggplant and tomato, stir and bring up to heat
Add 1 jar Goan Yellow Curry and fry for a minute
Add washed lentils, chilli and coriander and stir
Add water to level at approximately 3cm above the level of the mixture
Bring up to heat and simmer on low for 30 minutes with lid on
Check consistency and add water if required, the liquid will reduce as lentils cook and absorb the water
When the lentils, potatoes and eggplant are cooked through add salt to taste.

Recipe Note

Serve with boiled red or white basmati rice and Goan Cuisine Cucumber Achar or Carrot Mescut

Red Lentil and Eggplant Yellow Curry

Category

Cuisine

Author:

Ingredients

Directions

Recipe Note

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