Curried Lentils with Paneer and Roasted Eggplant
Servings
2Serving size
about 2 cups with eggplantThis recipe can easily be multiplied and makes very good leftovers. Serve with Brown Rice.
Serve with Brown Rice
Ingredients
| 2 tsp. Olive oil (divided) |
| 1 clove Garlic, raw (finely minced) |
| 1/2 tsp. Curry powder |
| 1/2 tsp. Garam masala |
| 1 to taste Black pepper |
| 1 medium White onions (finely diced) |
| 1/2 Medium Green bell peppers (finely diced) |
| 1/2 cup Green Lentils |
| 1/2 cup Lite Coconut Milk |
| 2 1/2 cup Water |
| 1/4 tsp. Ground coriander |
| 1/4 tsp., ground Ground cardamom |
| 1/8 tsp.. Ground cumin |
| 1/4 tsp. Salt |
| 1 tsp.. Honey |
| 1 lb. Eggplant, raw (sliced into quarters lengthwise) |
| 2 ounce Paneer (small dice) |
| 1/4 medium Red bell peppers (finely diced) |
Instructions
When the oil is hot, add the garlic, curry powder and garam masala.
Reduce the heat to medium. Cook for about 1 minute, stirring frequently.
Add the onion and cook over medium heat for about 3 minutes, stirring frequently.
Adjust the heat if necessary so that the onions do not brown.
Add the green bell pepper and cook for about 1 minute, stirring frequently.
Add the coconut milk, water, coriander, cardamom, cumin, salt, honey and lentils.
Stir, and simmer, uncovered, for 40 minutes.
While the lentils are cooking place a large skillet in the oven and preheat the oven to 375F.
When the oven comes to temperature, place the remaining teaspoon oil in the pan and add the eggplant.
Roast for 30 minutes turning the eggplant about every 10 minutes to cook on all sides.
Remove from the oven and set aside.
After the lentils have cooked for 40 minutes add the paneer and cook for 5 minutes.
Serve over brown rice topped with the roasted eggplant and garnished with the diced red bell pepper.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Lentils are the perfect vehicle for almost anything. They are especially good with the flavors of India, and making curries with lentils is a comforting thing in itself. The flavor of this dish is both simple and complex: the spiciness of the curry complements the sweet vegetables and the sweet/umami of the roasted eggplant. If you like your curries spicier, add 1/8 teaspoon red pepper flakes for extra zing.