Easy Turmeric Eggplant Curry

• Gluten free

• Produce

  • 1 cup Button mushrooms, white
  • 3 Carrots
  • 1 tsp Chili flakes
  • 1 handful Cilantro
  • 1 Eggplant, large
  • 1 tsp Ginger
  • 2 cups Kale, leaves
  • 1 1/2 cups Red lentils, dried
  • 1/2 Red onion
  • 3 Tomatoes

• Canned Goods

  • 1 15 oz can Full or light fat coconut milk
  • 2 2/3 cups Vegetable broth

• Baking & Spices

  • 2 Cloves
  • 1 Salt
  • 3 tsp Turmeric

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on carolynspantry.com

Ingredients

• 1 large eggplant
• ½ red onion, chopped
• 2 tablespoons olive oil (optional)
• 2 cloves, garlic, chopped
• 3 carrots, peeled and chopped
• 1 cup white button mushrooms, chopped
• 3 tomatoes, roughly chopped
• 3 teaspoons turmeric
• 1 teaspoon ginger
• 1 teaspoon chili flakes
• 1 15 oz can full or light fat coconut milk (whichever you prefer)
• 2 2/3 cups vegetable broth
• 1 ½ cups dried red lentils
• 2 cups chopped kale leaves
• Salt to taste
• A handful of chopped cilantro
• Avocado
• Beet Kimchi or Red Cabbage Kraut

Directions

• Preheat oven to 450*F Cut the eggplant in thirds lengthwise and bake in the oven for about 15 minutes while you prep the other ingredients. This is a good time to do some chopping. Once you’ve prepped all your ingredients and have maybe 5 minutes left on the eggplant’s oven timer, grab a large pot, if youre using olive oil heat on medium low to medium heat, then add the garlic, onion, and carrots, saute for 2-5 minutes, or until onions begin to get translucent. Remove the eggplant from the oven, let it cool a bit since it’ll be pretty hot, and roughly it chop into large pieces. Add the chopped eggplant, mushrooms, and tomatoes along with the spices to the pot and saute for about 5 minutes, or until the mushrooms get nice and soft. Next, add the lentils, coconut milk, and vegetable broth, and stir. Bring the pot to a boil, then reduce to a simmer with a lid on the pot for about 10 minutes. Remove the lid, add the kale leaves and salt if you think it needs it, stir, and cook for an additional 5 minutes, and serve it up! Chopped fresh cilantro is fantastic on top of this dish and the whole thing goes great with quinoa or brown rice.