Enjoy our vegan recipe Indian Eggplant Curry with Poatoes by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2300 kJ (549 kcal)|
cutting board, oven, peeler, tablespoon, plate, chef's knife, spatula, baking tray, parchment paper, bowl, non-stick frying pan
Preheat the oven to 350 °F.
Halve the eggplant lengthwise. Line a baking tray with parchment paper. Rub the eggplants with olive oil and place them on the baking tray with the cut the surface pointing downwards.
Peel the potatoes, transfer to the baking tray, sprinkle with oil and season with salt and pepper.
Bake for approx. 40 minutes on the middle rack of the oven.
Finely dice the onion, garlic, and ginger and put in a bowl.
Dice the tomatoes, coarsely chop the cilantro and put in a second bowl.
Heat the oil in a non-stick frying pan over medium heat. Add the onions, garlic, and ginger and fry until the onions turn translucent.
Add the agave syrup and caramelize for approx. 30 seconds. Stir constantly.
Add the tomatoes, cilantro, curry powder, garam masala, salt, and pepper and fry for approx. 5 minutes stirring occasionally.
Add the vegetable broth and lentils and let simmer for 20 minutes.
Turn off the oven and take out the eggplants. With a spoon, scrape the pulp out off the eggplants. Finely chop the pulp, add to the pan and let simmer for approx. 10 minutes.
Serve the potatoes with the eggplant curry.
Enjoy your meal!