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Vegan Madras Curry

  • Author: Deborah Davis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 5-6 1x
  • Category: Entree
  • Method: Stove-top, One Pan
  • Cuisine: Vegan, Indian

Description

Make a big pot of this delicious vegan madras curry in about 30 minutes – no need to order take-out!


Ingredients

  • 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

Instructions

  1. Place sliced eggplant into a colander and sprinkle generously with salt. Set aside.
  2. 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.
  3. Add the sauce, coconut milk, tomatoes, and lentils. Stir to combine.
  4. 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.
  5. Stir in the fresh spinach and cook another 2-3 minutes or until the spinach is wilted.
  6. Serve over cooked brown rice or whole grain of your choice.

Nutrition

  • 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