Roasted Potato, Eggplant and Lentil Curry | The Reckless Foodie

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
• 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