A simple and delicious vegetarian curry recipe.
- Carbohydrate 40.4751163108725 g
- Cholesterol 0 mg
- Fat 5.8697818659114 g
- Fiber 18.7434126389027 g
- Protein 13.806251102046 g
- Saturated Fat 4.61194258116334 g
- Serving Size 1 1 Serving (377g)
- Sodium 580.087331924247 mg
- Sugar 21.7317036719698 g
- Trans Fat 0.506266175177544 g
- Calories 258 calories
Step-by-step
- cook onion and garlic until soft, add curry powder. Cook out
- Add aubergine, lentils, salt and stock. Simmer for 30 minutes. Stir regularly.
- Once lentils are cooked through (tender and mushy) add the coconut milk and coriander. Mix well heat and serve.
Cooking curry powder in the dry pan with aromatics for exactly sixty seconds transforms its harsh raw edge into a complex, rounded base before any liquid enters the pot. While standard methods often dump spices into liquids immediately, blooming them in residual fat allows fat-soluble flavor compounds to release fully. Aubergines present a distinct textural challenge because their spongy flesh absorbs moisture unevenly, meaning that keeping the heat at a moderate simmer prevents the exterior from dissolving before the interior softens.
Managing Texture and Substitutions
Red lentils break down significantly during a thirty-minute simmer, thickening the vegetable stock naturally without requiring cornstarch or other starches. Stirring the mixture every five minutes prevents the dense legumes from settling at the bottom of the pot and scorching. For dietary variations, swap the vegetable stock for water combined with a tablespoon of tomato paste to maintain body, or replace the low-fat coconut milk with full-fat canned coconut milk at a one-to-one ratio if a richer mouthfeel is desired.
- If the curry thickens too quickly before the lentils reach a tender state, add hot water in fifty-milliliter increments.
- Store leftovers in an airtight glass container in the refrigerator for up to four days, noting that the lentils will continue to absorb liquid as they chill.
