Thai Eggplant and Lentil Curry

Ingredients

• 300g eggplant, cubed
• 150g cooked brown lentils
• 400ml coconut milk
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp Thai red curry paste
• 1 tsp cumin
• 200g baby spinach
• 2 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• fresh Thai basil for garnish

Method

1. Toss eggplant with 1 tbsp oil and roast at 200°C for 15 minutes until tender and lightly caramelised.
2. In a large pot, sauté onion, garlic, and ginger in oil for 2-3 minutes until fragrant.
3. Add curry paste and cumin; cook for 1 minute.
4. Stir in coconut milk and lentils; bring to a gentle simmer.
5. Add roasted eggplant and baby spinach; simmer for 5-7 minutes until spinach wilts.
6. Season with lime juice and soy sauce; garnish with fresh Thai basil and serve with rice.