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Creamy Curried Lentils with Roasted Eggplant

June 23, 2021
by
Smooth, spiced, and extra saucy lentils spooned over perfectly roasted eggplant: these Creamy Curried Lentils with Roasted Eggplant are the ultimate healthy comfort food.
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Smooth, spiced, and extra saucy lentils spooned over perfectly roasted eggplant: these Creamy Curried Lentils with Roasted Eggplant are the ultimate healthy comfort food.

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Yes, it’s 95 degrees outside; and, yes, I’m sweating profusely. Still, sometimes I’m just in need of some cozy comfort food. To me, that means Indian. While pastas, pizzas, and chilis also come to mind, there’s just something about warm curry that really soothes the soul… ya know? That being said, Indian food can sometimes leave a dent in my stomach… making me feel the consequences for days, if you know what I mean. So, when the cravings hit, I knew I had to come up with my own, lighter version of the typical cream-based dish. Hence, this Creamy Curried Lentils with Roasted Eggplant was born. And, let me tell you, it’s magical.

The breakdown…

These Creamy Curried Lentils with Roasted Eggplant really have it all. Still, they’re surprisingly simple and quick to make. Start off by getting your eggplant going. This eggplant is really just a simple roasted vegetable, but acts as a nice base for your curried lentils. I like to slice mine vertically. To do this, simply cut off the top of your eggplant and stand it up on the flat side. Then, slice from the top down. Easy peasy!

With a high oven temp of 400 and some oil, salt, and pepper, you’re golden. Just make sure you really coat that eggplant in olive oil. I like to use this olive oil spray to ensure that the entirety of my eggplant slices are covered. However, you could easily just take a kitchen brush and brush on your olive oil. It’s up to you!

now onto those lentils!

Once your eggplant is roasting up, it’s time to switch the focus to your curried lentils. These lentils are absolute heaven. Like, truly, they taste like they’ve been cooking in grandma’s kitchen for hours on end. When, in actuality, they come together quite quickly. 

Start with a quick saute of carrots and onions, then go in with the flavor: garlic, fresh ginger, yellow curry powder, turmeric, and red pepper flakes are the players here. I definitely recommend using fresh garlic and ginger, but you could also use the powdered version of either, if that’s all you have. When it comes to curry powder, this Creamy Curried Lentils with Roasted Eggplant recipe calls for a yellow variety. Each curry powder has its own unique taste, but most of the yellow powders are quite similar. The only difference you may run into is whether it is spicy or mild. If you have a spicier powder, and don’t want to go crazy with the spice, simply omit the red pepper flakes. 

Smooth, spiced, and extra saucy lentils spooned over perfectly roasted eggplant: these Creamy Curried Lentils with Roasted Eggplant are the ultimate healthy comfort food.

super simple!

After your seasonings get a bit toasted and your garlic is fragrant, go ahead and toss in your vegetable broth. You can use any neutral broth for this recipe. Chicken broth or any bone broth would both be delicious. You could also go with water if you do not have any broth, but you may not get the same full bodied flavor. After 15-20 minutes, your lentils should be cooked! Voila! 

Lastly, finish your lentils with some coconut milk. This is what makes the lentils extra creamy. Filled with healthy fats and vitamins, I find coconut milk to be a lighter alternative to cream. Still, if you wanted to go with an even lighter alternative, you could opt to use Greek yogurt instead – or even go 50/50. Using a non-fat or low-fat Greek yogurt may split (become speckled) when tossed into the hot curry, but a higher fat content yogurt would probably be fine. It may be a little bit less creamy, but still super delicious!

just a few finishes…

To finish everything off, go in with some fresh cilantro and some lemon juice. A little freshness, and a little acid really pulls everything together. So easy, yet so good! These Creamy Curried Lentils with Roasted Eggplant are truly one of my favorite meals. Serve it up with a bed of basmati rice, a layer of the roasted eggplant, and a few hefty spoonfuls of the creamy curried lentils… oh, and you can’t forget a side of warm naan!

when to serve this up!

This Creamy Curried Lentils with Roasted Eggplant is really delicious for any occasion. Whether it’s a simple weeknight dinner, a Indian themed dinner party, or even your weekly meal prep, this dish is sure to be a hit. And did I mention it’s vegan? Serve it up for your vegan friends and they will seriously go crazy for this meal. Really, though, however you serve this up, I know you’ll love it!

I hope you love this Creamy Curried Lentils with Roasted Eggplant as much as I do! Let me know what you think in the comments below!

Creamy Curried Lentils with Roasted Eggplant
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Creamy Curried Lentils with Roasted Eggplant

Recipe by Annie PatrickCourse: Main Course, Bowl, Lunch, DinnerCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

40

minutes
Cooking time

15

minutes
Total time

55

minutes

Smooth, spiced, and extra saucy lentils spooned over perfectly roasted eggplant: these Creamy Curried Lentils with Roasted Eggplant are the ultimate healthy comfort food.

Ingredients

  • eggplant:

  • 1 eggplant, sliced lengthwise

  • Olive oil or olive oil spray, to coat

  • Salt and pepper, to taste

  • curried lentils:

  • 1 tbsp oil*

  • 3 carrots, peeled and diced

  • ½ a medium sweet onion, diced*

  • 5 cloves garlic, minced

  • 1 tbsp fresh ginger, grated

  • 2 tbsp yellow curry powder

  • 1 tsp turmeric powder

  • 1 tsp garam masala

  • Red pepper flakes, to taste

  • Salt, to taste

  • 3 cups vegetable broth*

  • 1 cup red lentils, rinsed

  • 1 13.5 oz can coconut milk*

  • ½ cup fresh cilantro, chopped

  • 1 lemon, juiced

  • Toasted sliced almonds, to serve

  • Fresh cilantro, to serve

  • Basmati rice, to serve

  • Fresh naan, to serve (store bought or homemade)

Instructions

  • Preheat the oven to 425 degrees.
  • On a large baking sheet, rub or spray the eggplant slices with olive oil, and generously season with salt and pepper. Transfer the baking sheet to the oven and roast for 20-25 minutes, flipping halfway through.
  • In a large skillet or dutch oven, heat the oil over medium high heat. Once hot, toss in the carrots and onion and sauté for 4-5 minutes, or until the vegetables soften. Then, add in the garlic, ginger, curry powder, turmeric, garam masala, red pepper flakes, and salt. Cook for another 30-60 seconds.
  • Pour in the vegetable broth and red lentils, and bring the liquid to a boil. Once boiling, cover the skillet with a lid, and simmer over low heat for 15-20 minutes, stirring occasionally.
  • Remove the skillet from the heat, then stir in the coconut milk, cilantro, and lemon juice.
  • Assemble your bowl with a layer of basmati rice, a few slices of the roasted eggplant, a ton of the creamy curried lentils, and a side of fresh warm naan. Garnish with toasted almonds and more cilantro. Enjoy!

Notes

  • This dish can easily be frozen for up to 3 months. Simply defrost in the fridge for 1-2 days before you’re ready to eat!
  • You can go with any neutral oil for this recipe. A neutral olive oil, avocado oil, vegetable oil, canola oil, or sunflower oil would all be good. You could also go a sweeter, more traditionally Indian route and use coconut oil.
  • You can use any neutral broth for this recipe. Chicken broth or any bone broth would both be delicious. You could also go with water if you do not have any broth
  • You can substitute the coconut milk for 2 cups Greek yogurt, if you would like a lighter alternative. It may be less smooth, but would still be delicious. 
  • Fresh or frozen spinach is also a great addition to this recipe!
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