Make a big pot of this delicious vegan madras curry in about 30 minutes – no need to order take-out!
- 2 small eggplants (~1 1/2 lbs), sliced
- 1 tablespoon olive oil
- 1 cup chopped yellow onion (~1/2 onion)
- 2 cloves garlic, minced
- 1 (12.5 oz) jar Madras curry simmer sauce
- 1 (15oz.) can coconut milk (lite or full fat)
- 1 (28 oz.) can diced fire roasted tomatoes
- 1 1/2 cups split red lentils
- 3 cups fresh spinach
- To serve: cooked rice, cilantro
- Place sliced eggplant into a colander and sprinkle generously with salt. Set aside.
- Heat olive oil in a large stock pot. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook another 1-2 minutes or until fragrant.
- Add the sauce, coconut milk, tomatoes, and lentils. Stir to combine.
- Pat dry the eggplant with a towel, brushing off extra salt. Chop into 1/3″ cubes and add to the pot. Bring to a simmer, cover with lid and cook for 25-30 minutes or until lentils are tender. Stir occasionally.
- Stir in the fresh spinach and cook another 2-3 minutes or until the spinach is wilted.
- Serve over cooked brown rice or whole grain of your choice.
- Serving Size: ~1 cup
- Calories: 420 kcals
- Sugar: 9.5 g
- Sodium: 297 mg
- Fat: 24 g
- Saturated Fat: 19 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 11 g
- Protein: 15 g
- Cholesterol: 3 mg