This coconut-curried lentil eggplant stew is a vegan’s ultimate comfort food; healthy, rich, hearty and filling. The combination of flavours-bitter eggplant, nutty lentils, sweet coconut, and tart lemon juice, make for an explosion of flavour in every bite!
This one-pot (actually, pan) wonder is so easy to prepare and is an ideal, comforting meal on a cold winter’s night for the entire family.
Although I prefer using dried lentils in most recipes, canned ones are convenient as they reduce cooking time. I always have a variety of canned beans stored in the pantry for a quick and easy way to add protein to a vegan meal.
(Serves 4 as a side dish)
1 garlic clove, finely minced (or halved and removed before serving)
1/2 medium red onion, finely diced
1 large eggplant, cut into 1 – 1 1/2 inch cubes
1 x 19 oz can of lentils, drained and rinsed
1/4 cup canned coconut milk
1/2 cup vegetable broth or water
2 tbs. extra virgin olive oil
1/2 tsp. ground cumin
1 tsp. curry powder
2 tbs. freshly chopped parsley
red pepper flakes (optional)
salt and pepper to taste
Heat oil in a medium frying pan on medium-low heat for 1-2 minutes. Add the garlic and onions and saute for 5-7 minutes or until translucent.
Increase the heat to medium and add the cubed eggplant, coconut milk, vegetable broth and spices (except for the parsley) and stir to combine. Cook uncovered for 20-25 minutes, stirring occasionally, until the eggplant is just fork tender.
In the meantime, drain the lentils (do not rinse-the starchy liquid will help thicken the stew) then add to the pan. Continue to cook for another 2-3 minutes (uncovered) until the lentils are heated through.
Garnish with fresh parsley and a squeeze of fresh lemon juice.
Serve warm alone or over a bed of brown rice, couscous, or quinoa. Set aside a portion for baby and puree until you get the desired consistency.