Eggplant and kumara dahl
Prep
10 min
Cook
15 min
Serves
4
Skill
Vegetarian
Prep
10 min
Cook
15 min
Serves
4
Skill
A squeeze of lime adds zing and summery freshness to this aromatic, veggie-packed dahl. It is also very high fibre to help you feel good on the inside by keeping your digestive system moving.
Ingredients
- 1 cup dried red lentils
- 1 medium kumara, diced (300g)
- 1 small eggplant, diced (200g)
- 1 cup light coconut milk
- 3 cups salt-reduced vegetable stock
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 2 tomatoes, diced
- Juice and zest of 1 lime
- Olive oil, for roasting and sautéing
- 1 onion, diced
- 2 cloves garlic, minced
Optional garnish:
- Thinly sliced fried shallots, coconut flakes, fresh coriander leaves
Nutrition per serving
1590 kJ
energy kj
15 g
protein
5 g
saturated fat
13.4 g
dietary fibre
42 g
carbohydrate
14 g
sugars
517 mg
sodium
Method
- Preheat the oven to 200°C.
- In a large pot, heat some olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
- Add the curry powder and turmeric powder to the pot and cook for another minute, stirring constantly.
- Stir in the red lentils, kumara, coconut milk, stock and tomatoes. Bring to a boil, then reduce the heat and simmer for about 15- 20 minutes or until the lentils and kumara are tender, stirring occasionally.
- While the dahl is simmering, spread the eggplant on a baking sheet, drizzle with olive oil and season to taste. Roast in the preheated oven for about 15 minutes or until the eggplant is golden and tender.
- Once the lentils, kumara, and tomatoes are cooked, remove the pot from the heat. Stir in the lime juice and zest. If it is too thick add some water to achieve the desired consistency.
- Gently fold in the roasted eggplant.
- Serve the dahl in bowls. Garnish with toasted coconut flakes, fried shallots and fresh coriander leaves, if desired.
- 1 cup dried red lentils
- 1 medium kumara, diced (300g)
- 1 small eggplant, diced (200g)
- 1 cup light coconut milk
- 3 cups salt-reduced vegetable stock
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 2 tomatoes, diced
- Juice and zest of 1 lime
- Olive oil, for roasting and sautéing
- 1 onion, diced
- 2 cloves garlic, minced
Optional garnish:
- Thinly sliced fried shallots, coconut flakes, fresh coriander leaves
Nutrition per serving
1590 kJ
energy kj
15 g
protein
5 g
saturated fat
13.4 g
dietary fibre
42 g
carbohydrate
14 g
sugars
517 mg
sodium
- Preheat the oven to 200°C.
- In a large pot, heat some olive oil over medium heat. Add the onion and garlic, and sauté until fragrant and translucent.
- Add the curry powder and turmeric powder to the pot and cook for another minute, stirring constantly.
- Stir in the red lentils, kumara, coconut milk, stock and tomatoes. Bring to a boil, then reduce the heat and simmer for about 15- 20 minutes or until the lentils and kumara are tender, stirring occasionally.
- While the dahl is simmering, spread the eggplant on a baking sheet, drizzle with olive oil and season to taste. Roast in the preheated oven for about 15 minutes or until the eggplant is golden and tender.
- Once the lentils, kumara, and tomatoes are cooked, remove the pot from the heat. Stir in the lime juice and zest. If it is too thick add some water to achieve the desired consistency.
- Gently fold in the roasted eggplant.
- Serve the dahl in bowls. Garnish with toasted coconut flakes, fried shallots and fresh coriander leaves, if desired.