One-Pot Eggplant Lentil Curry - Vegetarian

Ingredients:

• 1 tablespoon neutral oil
• ½ tablespoon cumin seeds
• ½ tablespoon wholegrain mustard seeds
• 1 large onion, finely chopped
• 4 cloves garlic, crushed
• 1-inch piece of ginger, finely grated
• 1 tablespoon ground coriander
• ¼ teaspoon cayenne pepper (adjust to taste)
• ¼ teaspoon black pepper
• 3 medium tomatoes, chopped
• 1 large aubergine (eggplant) (450-500g or 16-17.5 ounces), diced into 1-2 cm (½-¾ inch) cubes
• 1 cup split red lentils
• 1 teaspoon salt (adjust to taste)
• 3 cups vegetable stock (720ml)
• 2 tablespoons lemon juice
• ½ tablespoon brown sugar
• Optional: ½ teaspoon garam masala
• Optional: ¼ cup coconut milk (highly recommended)

Instructions:

1. Prep Ingredients: Prepare the vegetables and measure out all the ingredients. Dice the eggplant into medium cubes (1-2 cm) to ensure even cooking.

2. Heat Oil: In a large pan or skillet, heat the neutral oil over medium-high heat.

3. Toast Spices: Add the cumin seeds. Once they start crackling and browning, add the mustard seeds. Quickly mix, cover (to prevent the seeds from sputtering), and cook for 1 minute.

4. Cook Onions: Add the chopped onions to the pan. Stir well and cook for about 5 minutes, until the onions are softened and lightly browned.

5. Add Aromatics: Stir in the crushed garlic, grated ginger, ground coriander, cayenne pepper, and black pepper. Cook for 1 minute, stirring frequently.

6. Cook Tomatoes and Eggplant: Add the chopped tomatoes and diced eggplant. Mix well to coat the vegetables with the spices. Cook for 7-10 minutes, until the tomatoes have broken down and the eggplant is softened.

7. Simmer: Add the vegetable stock, split red lentils, and salt. Bring the mixture to a boil. Reduce the heat to medium-low and let it simmer uncovered for 7-10 minutes, until the lentils and eggplant are cooked but not mushy.

8. Finish the Dish: Stir in the lemon juice, brown sugar, and optional garam masala. Adjust salt to taste. If using, stir in the coconut milk for a creamy texture.

9. Serve: Enjoy the curry hot. It pairs well with rice or flatbreads.

Notes:

• Lentil Substitution: Split yellow lentils can be used in place of split red lentils.
• Dairy Alternative: Cream or sour cream can be used instead of coconut milk if preferred.
• Additions: You can increase the amount of eggplant or add zucchini if desired.
• Spice Level: For a hotter curry, increase the cayenne pepper to ½ teaspoon.