Eggplant, Chickpea, and Lentil Curry

Ingredients (Serves 4)

• 1 large eggplant (or 2 medium), diced into 1-inch cubes
• 1 can chickpeas (15 oz), drained and rinsed
• 1/2 cup dry red lentils
• 1 can diced tomatoes (14 oz, no salt added)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 tbsp olive oil
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2.5 cups vegetable broth
• 2 cups spinach or kale (optional, for extra greens)
• Juice of 1/2 lemon
• Fresh cilantro, for garnish
• Salt and pepper, to taste
• 1 cup quinoa or brown rice, cooked (for serving)

Instructions

• Prep the Eggplant:
• Dice the eggplant into 1-inch cubes. Lightly salt it and let it sit for 10 minutes to remove bitterness. Rinse and pat dry.
• Sauté Aromatics:
• Heat olive oil in a large pot or deep skillet over medium heat.
• Add onions and sauté for 4-5 minutes until soft.
• Stir in garlic, ginger, cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Toast the spices for 30 seconds.
• Add Eggplant and Tomatoes:
• Add the eggplant cubes to the pot and stir to coat with the spices. Cook for 5 minutes, stirring occasionally.
• Pour in the diced tomatoes and vegetable broth, stirring well.
• Add Lentils:
• Stir in the dry red lentils. Bring the mixture to a boil, then reduce heat to a gentle simmer.
• Cook uncovered for 15-20 minutes, stirring occasionally, until the lentils soften and the curry thickens.
• Add Chickpeas and Greens:
• Add the chickpeas and spinach or kale (if using) during the last 5 minutes of cooking. Stir until the greens wilt.
• Season with salt and black pepper to taste.
• Finish with Lemon:
• Squeeze in the juice of 1/2 a lemon for brightness.
• Serve:
• Serve hot over cooked quinoa or brown rice. Garnish with fresh cilantro.