Ingredients
Roasted Eggplant & Cauliflower
- 1 large Eggplant chopped into cubes
- 3 cups Cauliflower Florets
- Oil, Salt & Pepper to taste
Curry
- 1 large Onion diced
- 3 cloves Garlic
- 1 tbsp Ginger minced
- 1 tsp Black Pepper
- 1 tsp Chili Powder
- 1 tsp Cinnamon
- 1 tsp Paprika
- 1 tsp Ground Coriander
- 2 ripe Tomatoes diced
- 1/2 cup Brown Lentils
- 1/2 cup water
- 3/4 cup Full-fat Coconut Milk
To Serve
- Quinoa/Pasta/Bread
- Peas or any kind of veggies
Instructions
Roasted Eggplant & Cauliflower
- Preheat your oven to 425F/220C. Place the eggplant and cauliflower on a lined baking tray, then drizzle with oil and sprinkle on salt and pepper. Roast for 20-25 minutes or until fork-tender.
Curry
- Saute the onion, garlic, and ginger in a large saucepan. Add in spices and incorporate well; once fragrant, stir in tomatoes, lentils, and water.
- Cover the pot and simmer on low heat for 10 minutes, then stir in roasted veggies and coconut milk.
- Cover again for 5-10 more minutes, until lentils are tender. Remove from heat and serve warm.
To Serve
- Add in a generous serving of curry and your favourite grains. A few peas or any kind of veggies too would be amazing.