Coconut Eggplant & Red Lentil Pot

Name: Coconut Eggplant & Red Lentil Pot
Total time: 60 min
Yield: 2 servings
Ingredients: 400 g Eggplant; 100 g Dried red lentils; 250 ml Canned coconut milk; 150 g Tomato; 100 g Onion; 2 cloves Garlic; 10 g Fresh ginger; 20 g Fresh lemongrass; 80 g Baby spinach; 0.5 tsp Ground turmeric; 1 tsp Ground coriander; 1.5 tbsp Neutral cooking oil; 100 g Long grain rice; 540 ml Water; 0.5 tsp Salt

Roasted eggplant folds into a mellow coconut and red-lentil pot with turmeric, tomato and spinach, served with a little steamed rice.

60 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Eggplant400 g
Dried red lentils100 g
Canned coconut milk250 ml
Tomato150 g
Onion100 g
Garlic2 cloves
Fresh ginger10 g
Fresh lemongrass20 g
Baby spinach80 g
Ground turmeric0.5 tsp
Ground coriander1 tsp
Neutral cooking oil1.5 tbsp
Long grain rice100 g
Water540 ml
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Coconut; check packaged ingredients for other allergens.

Method

Roast the eggplant

Heat the oven to 220°C / 425°F. Wash the produce. Trim the eggplant and cut into 2 cm cubes. Toss with 1 tbsp oil and half the salt on a lined tray. Roast for 25–30 minutes, turning once, until browned and soft through the centre.

Start the lentil pot

Meanwhile, dice the onion and tomato, mince the garlic and grate the peeled ginger. Trim and bruise the lemongrass. Rinse and drain the lentils. Heat the remaining ½ tbsp oil in a 2-litre saucepan over medium heat. Soften the onion for 6 minutes. Stir in garlic, ginger, turmeric and coriander for 1 minute, then add tomato, lentils, coconut milk, lemongrass, remaining salt and 250 ml measured water.

Simmer and cook rice

Bring the lentils to a gentle simmer, partly cover and cook for 20–25 minutes, stirring every 5 minutes, until the lentils are completely soft. Meanwhile, rinse the rice and cook with 240 ml measured water in a covered pan over the lowest heat for 18–20 minutes after bringing to a simmer. Rest the rice off the heat for 5 minutes.

Finish the pot

Remove and discard the lemongrass. Fold the roasted eggplant and spinach into the lentils. Simmer for 3 minutes until the spinach wilts; add up to the remaining 50 ml measured water if needed for a spoonable consistency. Divide the stew and rice between two bowls.

Use dried split red lentils, which soften into the sauce, rather than green lentils or canned lentils. Roasting the eggplant separately keeps its shape and avoids diluting the pot.

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