Roasted Potato, Eggplant and Lentil Curry
Roasted Potato, Eggplant and Lentil Curry The eggplant (aubergine) gives this curry depth and I love the way all the flavours meld together.
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Cooking tools:
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Ingredients
- one eggplant
- salt
- 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
- 400 ml 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
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