Vegan Madras Curry
Make a big pot of this delicious vegan madras curry in about 30 minutes - no need to order take-out!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree
Cuisine: Indian, Vegan
Servings: 5 servings
Calories: 420kcal
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.
Calories: 420kcal | Carbohydrates: 43g | Protein: 15g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Cholesterol: 3mg | Sodium: 297mg | Fiber: 11g | Sugar: 9.5g