Smoky Red Lentil & Roasted Eggplant Curry with Lemon-Herb Yogurt
This quick stovetop curry features smoky red lentils and tender roasted eggplant, simmered in aromatic spices, and topped with a refreshing lemon-herb dairy-free yogurt. Perfect for a nourishing, plant-based meal in under 20 minutes.
- 1 cup red lentils, rinsed
- 1 whole small eggplant, diced
- 2 tbsp olive oil
- 1 cup yellow onion, finely chopped
- 3 whole garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 1 cup crushed tomatoes
- 2 cups vegetable broth
- 1 tsp salt
- 0.25 tsp black pepper
- 0.75 cup unsweetened dairy-free yogurt (coconut or almond)
- 1 tbsp lemon juice
- 2 tbsp fresh cilantro, chopped
- 1 tbsp fresh mint, chopped
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Instructions
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add diced eggplant and sauté until browned and tender, about 4 minutes. Remove and set aside.
⏱️ 4 minutesAdd remaining olive oil to the skillet. Sauté onion and garlic until translucent, about 2 minutes.
⏱️ 2 minutesStir in smoked paprika, cumin, coriander, and cook until fragrant, about 30 seconds.
Add rinsed lentils, crushed tomatoes, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 7 minutes, stirring occasionally.
⏱️ 7 minutesStir in the sautéed eggplant and cook for 2 more minutes, until the lentils are tender and the curry thickens.
⏱️ 2 minutesWhile curry simmers, mix dairy-free yogurt with lemon juice, cilantro, and mint in a small bowl.
⏱️ 1 minuteServe curry hot, topped with a dollop of lemon-herb yogurt.
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Nutrition Information
Per serving. Values are approximate and may vary.
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