Curried Black Lentil & Roasted Eggplant Bowl with Lemon-Herb Yogurt
This vibrant vegan one-pot meal features tender black lentils and quick-seared eggplant in a fragrant curry sauce, topped with a refreshing lemon-herb vegan yogurt. Perfect for a nourishing dinner in under 20 minutes.
- 2 cups cooked black lentils (canned or pre-cooked)
- 1 medium eggplant, cut into 1-inch cubes
- 2 tbsp olive oil
- 0.5 cup yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 cup coconut milk
- 2 cups baby spinach
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup plain unsweetened vegan yogurt
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped
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Instructions
Heat olive oil in a large pot over medium-high heat. Add the eggplant cubes and cook, stirring occasionally, until browned and tender.
⏱️ 5 minutes 🌡️ medium-highAdd diced onion and cook for 2 minutes until softened. Stir in the minced garlic, curry powder, and cumin; cook for 1 more minute until fragrant.
⏱️ 3 minutesAdd cooked black lentils, coconut milk, salt, and black pepper. Bring to a gentle simmer, stirring occasionally, until heated through. Stir in baby spinach until just wilted.
⏱️ 5 minutesMeanwhile, mix vegan yogurt with lemon juice and chopped parsley in a small bowl to make the lemon-herb yogurt.
⏱️ 2 minutesDivide the lentil and eggplant curry among bowls and top with a dollop of lemon-herb yogurt. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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