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curry roasted eggplant and coconut dal

Print Recipe
Cook Time 30 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

for the eggplant
  • 4-5 small Indian eggplants or 1 larger variety, cubed
  • olive oil for coating
  • curry powder to taste
  • salt to taste
for the lentils/coconut dal
  • 1 tbsp ghee
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1/2 tsp dried black lime or lime juice towards end, to taste
  • 1-2 dried red chiles
  • 1 inch knob galangal or ginger finely chopped
  • 1 tbsp tomato paste
  • 1/2 tbsp sofrito recipe linked above
  • 14 oz can full-fat coconut milk
  • 2 cups beef bone broth plus more for desired consistency
  • 1 cup red lentils
  • roasted eggplant
  • salt to taste
  • celery leaves or cilantro for serving

Method
 

for the eggplant
  1. Preheat oven to 400 degrees. Roast the eggplant til golden brown and tender. Set aside.
for the coconut dal
  1. Heat ghee and add spices. Stir in sofrito, galangal, and tomato paste and saute for a minute or so before adding the coconut milk, stock, and lentils. Simmer for 15 minutes then add in the roasted eggplant. Simmer another 15 minutes, adding more stock or water to reach desired consistency.