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Creamy Red Lentil Curry with Eggplant and Sweet Potato

Creamy Red Lentil Curry with Eggplant and Sweet Potato

I always share with you all recipes I like but there are some I like more than others. That's how I feel about this Creamy Red Lentil Curry with Eggplant and Sweet Potato recipe. I really, really like this dish and it has recently become of one of my top go-to's at home. 

You will be getting a bowl of nutrition with this red lentil curry. We took advantage of all the elements of curry to make it nourishing and flavourful as well. We love the aromas, the flavour and the colours of curry and it is easier to make than what one would think.

You can find different variations of curry all through South East Asia where it is originally from. Each country has its own version which usually includes ingredients local to the region. I think this is great since it gives us a lot of different options when we are trying to recreate this delight. 

We usually think curry is a spicy dish and we sometimes stay away because of that. But let me tell you, most of the original recipes didn't include chillies. They were simply seasoned with peppercorns. I wanted to keep it suitable for children so I stuck to the old ways and didn't add chillies to this particular red lentil curry recipe.  

My son ate it just fine but he is very used to eating all sorts of different things. I try to expose him to as many different flavours and as many different cuisines as I possibly can. I think it is important to have that variety at a young age. It breaks my heart whenever I see children eating plain noodles, or when their whole meal is a bag of fries or a chunk of bread with nothing on top. 

That's one of the many reasons I try to have options that the whole family will love. It makes our life so much easier, we don't have to make different meals for everyone. And your little ones will be better nourished. We need to eat food in every category to cover all our needs when it comes to nutrients. 

Dishes like this red lentil curry are great to do so. There are a few different vegetables in it. We have so many spices with different properties and a load of flavour. And we are adding lentils as well which as we well know are a powerhouse of nutrients, so incredibly delicious and super filling. 

Among the veggies, we have eggplant. This veggie can turn out to be somewhat bitter, not always but I personally don't love it. I find organic ones tend to be more bitter than non-organic as well. You can rub the eggplant with salt to get rid of the bitterness. Do this first thing and let it sit while you're preparing everything else.

The last thing you'll need to make this meal perfect is some slices of roti or chapati bread. Heat them up and serve them alongside your delicious red lentil curry! For more delicious recipes with lentils also try out our Pumpkin and lentil Soup.

Ingredients
16
Prep time
5 minutes
Total time
Category: Lunch, Dinner
Serves: 4
Allergens: Cilantro, Coconut, Eggplant

Ingredients

For the curry

  • 2 tsps canola oil
  • 1 cup coconut milk
  • ½ lb eggplant (chopped)
  • 1 cup red lentils (rinsed)
  • 1 large sweet potatoes (chopped)
  • 3 cups vegetable broth
  • 1 large yellow onion (sliced)

For the spices

  • 1 stick cinnamon stick
  • 1 tsp cloves whole
  • 1 inch fresh ginger (grated)
  • 2 tbsps garam masala
  • 1 tsp green cardamon pods
  • 1 tsp star anise

For the seasoning

  • 1 tbsp maple syrup
  • 1 tsp sea salt

For the bread

  • 4 pieces pieces chapati or roti bread frozen (cut into pieces)

For the garnish

  • 1 tbsp fresh cilantro (thinly sliced)
  • 1 lime (juice and zest)

Directions

  1. Heat up the oil in a big pot and roast the spices for about 1 minuted.
  2. Add onion and ginger and saute for about 3-5 minutes.
  3. Add eggplant and sweet potato and stir fry for about 5 minutes.
  4. Add liquids and simmer for about 20 minutes, stir in maple syrup and salt before serving and adjust taste.
  5. For the bread heat up a frying pan and fry the bread on both sides according to the instructions on the package for about 1-2 minutes.
  6. Serve the curry in a bowl with some bread on the side and add some garnish, enjoy

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