Eggplant lentil curry | Heart and Stroke Foundation

Ingredients

• 2 tsp (10 mL) canola oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp (15 mL) minced fresh ginger
• 2 Asian eggplants about 12 oz/375 g, chopped
• 1 tbsp (15 mL) curry powder
• 1/2 tsp (2 mL) cumin seeds
• 1 1/2 cups (375 mL) sodium reduced vegetable broth
• 1 can (19 oz/540 mL) no salt added lentils, drained and rinsed
• 1 tomato, chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 tsp (2 mL) hot pepper sauce (optional)