Easy One-Pan Lentil, Eggplant & Potato Curry (Vegetarian)

Looking for a hearty and flavorful vegetarian meal? Look no further! This easy one-pan lentil curry with roasted eggplant and potatoes is packed with protein and veggies, making it a delicious and satisfying dish.

Here’s what you’ll need:

• 1 cup red lentils (200 grams)
• 2 large eggplants (around 600 grams)
• 5 medium potatoes (around 500 grams)
• Olive oil
• Salt
• Black pepper
• Chili powder
• Garlic powder
• Chopped onion (1 medium, about 250 grams)
• 5 cloves garlic
• 1 tablespoon each: cumin, coriander, chili powder (or paprika)
• 1 teaspoon each: black pepper, turmeric
• A little hot water
• 2 tablespoons tomato paste (40 grams)
• 3 medium tomatoes (around 350 grams)
• Optional: Hot pepper
• 4 cups hot water
• Bread or rice (for serving)

One-Pan Lentil Instructions:

cut the brinjle 1

2. put oil in veggies

3. put it on oven

4. fry onion

5. put meat

6. vegges ready

7. put veggies

8. ready

1. Prep the lentils: Rinse 1 cup of red lentils in a colander. Soak them in water for 30 minutes.
2. Roast the veggies: Preheat your oven to 400°F (200°C). Cube both eggplants and toss them with some olive oil, salt, and black pepper. Spread the eggplant cubes on a baking sheet and roast for 30 minutes.
3. Prepare the potatoes (optional): While the eggplant roasts, peel and cube the potatoes. Toss them with olive oil, salt, and any other spices you like (chili powder, garlic powder work well). Add the potatoes to the oven alongside the eggplant for the last 15 minutes of roasting.
4. Sauté the aromatics: While the veggies roast, heat some oil in a large pan or pot over medium heat. Add the chopped onion and cook until softened (around 5 minutes).
5. Add spices and cook: Add the minced garlic, cumin, coriander, chili powder (or paprika), black pepper, and turmeric to the pan with the onions. Cook for another minute, stirring constantly, to release the fragrance of the spices.
6. Deglaze and simmer: Add a splash of hot water to scrape up any browned bits from the bottom of the pan. Then, stir in the tomato paste and cook for another minute.
7. Incorporate tomatoes and lentils: Add the chopped tomatoes (and optional hot pepper if using) to the pot. Let them simmer for a few minutes until softened. Then, drain the soaked lentils and add them to the pot with 4 cups of hot water. Season with salt to taste.
8. Simmer and combine: Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
9. Finish the dish: Once the lentils are cooked, add the roasted eggplant and potatoes (if using) to the pot. Simmer for an additional 10 minutes to allow the flavors to combine.
10. Serve and enjoy! Serve your lentil curry hot with rice or bread.

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Tips:

• Feel free to adjust the amount of spices based on your preference.
• You can substitute other vegetables for the eggplant or potatoes, such as zucchini, bell peppers, or carrots.
• For a thicker curry, mash some of the cooked lentils against the side of the pot while simmering.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Disclaimer

This one-pan lentil, eggplant, and potato curry is a delicious and easy weeknight meal that’s packed with protein and flavor. It’s a great way to incorporate more vegetarian meals into your diet, and it’s sure to be a crowd-pleaser! So grab your favorite vegetables, put on a pot to simmer, and enjoy this healthy and satisfying dish.

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