Eggplant lentil curry - Canada's Food Guide

Ingredients

• 10 mL (2 tsp) vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 15 mL (1 tbsp) fresh ginger, minced
• 1 small eggplant, chopped (about 90 g/3 oz)
• 15 mL (1 tbsp) curry powder
• 2 mL (½ tsp) cumin seeds
• 375 mL (1 ½ cups) lower sodium vegetable broth
• 1 can (540 mL/19 oz) no salt added lentils, drained and rinsed
• 1 tomato, diced
• 125 mL (½ cup) fresh cilantro leaves, chopped