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Aubergine and Red Lentil Vegetarian Curry

Aubergine and Red Lentil Vegetarian Curry

Featured Spices
2 Tbsp of Wellness curry Body, Mind or Defense
100 g of red lentils
1 large onion, grated
400 g of Cherry tomatoes
2 large Aubergines cut in 1-inch chunks
2 tbsp of peanut or sesame oil
4 cloves of garlic, crushed
Rice and naans to serve

This delicious vegan recipe is our own take on a traditional dhansak.  The Aubergine or eggplant is technically a fruit, but it is used as a vegetable.

It is fairly tricky to know when an eggplant is bad; when choosing, you most look for firm, glossy, and smooth aubergines with bright green stalks. A fresh eggplant should feel fairly heavy.

You can choose either one of the 3 curries in our wellness line to prepare this delicious vegan dish. Living a happier, healthier, longer life is our goal. That is why we have carefully created BURMA SPICE WELLNESS.  To help you lead a lifestyle based on healthy eating habits, and will add back into your diet the missing natural healthy food ingredients that support your wellness.

Getting Started

  1. In a pan with water, add the lentils, onion, tomatoes and a pinch of salt and bring to a boil. Turn down the heat and let simmer for 20 minutes or until the lentils are soft.
  2. While the lentils are cooking, put the aubergines in a bowl, and toss with the oil and some seasoning. Put them in a large frying pan and half of the eggplants and half of the curry powder; move them around to awaken the spices until they are golden brown and softened. Tip out on a plate and do the same with the next batch of eggplants and curry powder.
  3. Add all the aubergines back into the pan and cook for a minute; stir in the garlic and cook them together for 2 minutes. Mix in the tomato and lentil mix with 200ml of water. Let simmer for 20 minutes while stirring regularly.
  4. Once the curry is done, turn off the heat, and serve with rice and naan.

The Ratings

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