Spicy Lentil and Eggplant Curry

For this one, we wanted to build a spicy stew/stir fry with intense Indian flavours. To make that happen, we relied on coconut milk, canned diced tomatoes, and our own Indian Spice Blend.

For the actual non-sauce ingredients, we went with green lentils (for the speed at which they cook), eggplant (because we had it, and it is so good at absorbing flavour), and green pepper (because we wanted green pepper). We served this one over rice. This would also go very well with our Spinach and Garlic Naan recipe

Time: 40 Minutes


  • 1 Cup of Dried Lentils
  • 1/2 of an Eggplant
  • 1 Green Pepper
  • 1 Onion
  • 5-6 Cloves of Garlic
  • 1 Hot pepper (we used Habanero because that’s what the store had)
  • 1 Can of Diced Tomatoes (unseasoned)
  • 1 Can of Coconut Milk (or 1/2 can and some cream or half and half to supplement depending on how strong you want the coconut to come through)
  • Spices: Either use Garam Masala or add your own blend of
    • Ground Cumin
    • Ground Turmeric
    • Ground Cloves
    • Mustard Powder
    • Dried Cilantro


  • Pour your lentils and a lot of water into a pot, and begin to boil.
  • While your lentils cook, dice all of your vegetables (we cut our eggplant into large pieces, but think diced would be even better).
  • Heat some butter in a pan, and add your onion, garlic, and hot pepper.
  • When your onions become opaque, add your eggplant, green pepper, and diced tomatoes into the pan, and then top everything with your desired spices. Stir to combine, and sautee.
  • Add in your coconut milk, and let everything simmer so the flavours blend. Add more spices as needed per your taste.
  • When the lentils are soft, drain them, and add them to your veggie pan.
  • Stir to combine, and let everything simmer for about 4-5 minutes.
  • Plate, devour, and enjoy!

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