Tasty Veggie Curry (Printer-Friendly Version)
# Shopping List:
→ Vegetables
01 -
Eggplants - 1.3 kg (around 4 pieces)
02 -
Carrots - 3 (approximately 500 g)
03 -
Garlic cloves - 2
04 -
Onions - 2 medium
→ Curry Base
05 -
Red lentils - 150 g
06 -
Tomato pulp - 1 can (800 g)
07 -
Water - 500 ml
08 -
Stock cube - 1
→ Spices and Flavorings
09 -
Ground cardamom - 1 teaspoon
10 -
Cumin - 1 teaspoon
11 -
Coriander powder - 1 teaspoon
12 -
Smoky paprika - 1 teaspoon
13 -
Turmeric - 1 teaspoon
14 -
Salt - as needed
15 -
Pepper - as needed
16 -
Olive oil (or a neutral oil) - as required
→ Optional Additions
17 -
Curry paste - to taste
18 -
Fresh cilantro - for garnish
19 -
Milk or cream - a splash
# Let's Cook:
01 -
Peel the eggplants, garlic, carrots, and onions. Chop the carrots and eggplants into chunks. Mince or finely slice the onions and garlic.
02 -
Heat a bit of oil and sauté the onions. Once they begin turning golden, toss in the garlic.
03 -
Add in the carrot pieces and let them cook a bit. Then stir in the eggplant chunks until they get some color as well.
04 -
Mash up the canned tomatoes or tomato pulp by hand. Let it boil and simmer for about 5 to 10 minutes.
05 -
Dissolve the stock cube in 250 ml of water and pour it into your pot. Stir everything together, then add the spices and lentils. Sprinkle in salt and pepper.
06 -
Lower the heat and let it gently cook for about 20 minutes to ensure the lentils are tender. Near the last 5 minutes, you can blend it if you want and mix in cream, milk, yogurt, or just leave it as is.
07 -
Enjoy it with naan bread or some plain white rice.
# Cook's Tips:
01 -
A yummy, protein-packed vegetarian meal
02 -
Great for a full, balanced meal
03 -
Keeps fresh up to 3 days in the fridge
04 -
Works well frozen too