The eggplant (aubergine) gives this curry depth and I love the way all the flavours meld together. Probably a dish that leans more towards adult taste buds, to be fair. Give it a go!
RECIPE DETAILS
60 minutes
9
All JasonShonBennett.com recipes are made from 100% plant-based wholefoods. All are animal-free, dairy-free, vegetarian and vegan. They are also gluten-free (except for the occasional recipes containing jumbo rolled oats).
INGREDIENTS
one eggplant
salt and pepper
olive oil
2 onions sliced in half moons
1 Tbsp vegan red curry paste
3 medium potatoes diced small
2 – 3 cloves garlic crushed
1 inch piece of fresh ginger (grated)
½ – 1 red capsicum in chunks
1½ cups cooked brown lentils
400ml tin coconut cream
1 – 2 cups water
2 – 3 medium tomatoes (in eighths)
a handful of green beans topped and tailed
zest and juice of one lime
a few jiggles of tamari
fresh torn basil to garnish
PREPARATION
1. Slice the eggplant into 1cm rounds and sprinkle with sea salt to let sweat. After 20 mins rinse off and pat dry.
2. Place eggplant on a baking sheet and season with salt and pepper and drizzle with some olive oil.
3. Bake at 175C for 30 mins or until golden, turning once.
4. Sauté onion in some olive oil for 5 mins, add red curry paste and blend through the onions.
5. Add diced potatoes, ginger and garlic and cook for 10 – 15 mins on medium heat stirring regularly.
6. Add red capsicum and stir through and then add lentils, coconut milk and one cup of water.
7. Let simmer for 20 – 30 mins more until potatoes are soft, adding lime juice and zest, tamari and salt and pepper to taste. Add more water if more liquid is needed.
8. Cut the roasted eggplant into quarters and five mins before serving, add eggplant, green beans and fresh tomatoes to curry until beans are just cooked.
Serve on a bed of brown rice garnished with plenty of torn basil leaves.
