Lentil & Eggplant Curry

Lentil & Eggplant Curry with Turmeric & Coriander Crepes &  Fresh Mint Raita.

Curry

4 Finger Eggplants halved, salted & grilled.

3 cups cooked brown or green lentils

1 can crushed tomatoes

1 tbspn ghee or canola oil

1 punnet cherry tomatoes

2 brown onions diced

1 tbspn chopped garlic

1 lemongrass stalk chopped into segments

1 tbspn finely sliced ginger

1 tspn yellow mustard seeds

1 tspn fenugreek

1 tspn coriander seeds

1 tspn cumin seeds

1 tspn ground turmeric

1 tspn sea salt

2 cardamom pods

1 cinnamon quill

1 vanilla bean

2 whole dried red chillies

1 cup chopped fresh coriander

black pepper to taste

Grind your spices in a mortar with pestle & as the irritation & impatience strikes at the indignity of having to do actual physical work, think of the connection you are forging with hundreds of previous generations who have ground their spices in just this way. Leave a few mustard & cumin seeds whole to accompany the cinnamon, cardamom & vanilla in their unground states.

Dry roast the spices for a few minutes in a large heavy based saucepan, before adding ghee or oil & onion, chillies, lemongrass, cherry tomatoes, ginger & garlic. Sweat & sauté for 10 minutes before adding crushed tomatoes. Simmer for 30 minutes to 1 hour, checking on liquidity factor & adding a little water if needed.

Add in lentils & grilled eggplant fingers 20 minutes before serving.

Stir in chopped fresh coriander just before serving.

©Sacred Chef

Eco Living Health Aware Magazine