Tasty Veggie Curry (Print Version)
# Ingredients:
→ Vegetables
01 -
Eggplants - 1.3 kg (about 4 medium ones)
02 -
Onions - 2 medium-sized
03 -
Carrots - 3 pieces (roughly 500 g)
04 -
Garlic cloves - 2 pieces
→ Curry Base
05 -
Canned tomato pulp - 1 can (800 g)
06 -
Red lentils - 150 g
07 -
1 cube of broth
08 -
Water - 500 ml
→ Spices and Seasonings
09 -
Ground cumin - 1 teaspoon
10 -
Powdered coriander - 1 teaspoon
11 -
Ground turmeric - 1 teaspoon
12 -
Smoked paprika - 1 teaspoon
13 -
Cardamom powder - 1 teaspoon
14 -
Salt - to your taste
15 -
Pepper - as much as you like
16 -
Olive oil (or any neutral oil) - as needed
→ Optional Garnishes
17 -
A splash of cream or milk
18 -
Curry paste - add depending on your preference
19 -
Fresh cilantro - for topping
# Instructions:
01 -
Peel the eggplants, carrots, onions, and garlic cloves. Dice the carrots and eggplants. Finely chop or mince the onions and garlic.
02 -
Heat up some oil in a pan and toss in the onions. Once they start turning golden, add the garlic.
03 -
Throw in the carrots and stir them around for a few minutes, then add the diced eggplants, cooking until the eggplants get a bit of color, too.
04 -
Smash the canned tomatoes (or tomato pulp) with your hands. Bring it to a boil, then let it simmer for about 5-10 minutes.
05 -
Dissolve the broth cube in 250 ml of water, then pour it into the pan. Stir well, add the spices, and toss in the red lentils. Adjust salt and pepper based on your taste.
06 -
Let everything cook over low heat for 20 minutes to allow the lentils to soften. About 5 minutes before it's done, you can blend it if you'd like. Add cream, milk, yogurt, or leave it plain if you prefer.
07 -
Serve the curry hot with naan bread or plain white rice.
# Notes:
01 -
This is a veggie-filled dish with a good dose of protein.
02 -
Works great for a hearty and nutritious meal.
03 -
Keeps well in the fridge for up to 3 days.
04 -
You can freeze it to enjoy later!