Bakes & One-pot, Dinner

Aubergine, Sweet Potato & Red Lentil Dhal / Ινδιάνικο Νταλ Μελιτζάνας, γλυκο-πατάτας και φακών

Aubergine, Sweet Potato & Red Lentil Dhal

Mmmmmm Dhal! Dhal has become one of my favourite Indian dishes to make. It’s basically a term for dried, split pulses (that is, lentils, peas, and beans). My absolute favourite at the moment is red lentils. Simply because they are so quick and easy to cook…plus taste delicious! It’s no secret I love Indian food, and with the weather in Cyprus acting up lately I always like to eat a curry to prevent any colds. The warming spices and creamy texture of the dhal is exactly what you need on a rainy evening.

This dish is also freezable, so making a batch and freezing half is a great way to ensure you’re still eating healthy on those days where your baby has become an extension of you and you just can’t put her down without her screaming bloody murder….oh is that just me? Well, you get the drift.

Let’s talk health benefits…
A 1/2-cup serving of cooked lentils contains 9 grams of protein, 0.4 gram of fat and 20 grams of carbohydrate, including 8 grams of fiber. Lentils provide 32 percent of the daily value for fiber, which helps you feel full and lowers your risk for heart disease, and only trace amounts of fat.  One cup of cooked lentils also gives you 6.59 milligrams of iron.

Spices contain an impressive list of chemical compounds that are known to have disease preventing and health promoting properties. They have been in use since ancient times for their anti-inflammatory properties. Therefore a curry is the best meal for when you’re feeling a little under the weather.

Hope you give this a try and enjoy a Plant-Based Life!

Aubergine, Sweet Potato & Red Lentil Dal
Aubergine, Sweet Potato & Red Lentil Dhal

Aubergine, Sweet Potato & Red Lentil Dhal / Ινδιάνικο Νταλ Μελιτζάνας, γλυκιο-πατάτας και φακών

  • Prep Time: 10m
  • Cook Time: 45m
  • Total Time: 55m

Ingredients

  • 2 Red Onions, sliced / κόκκινα κρεμμύδια κομμένα
  • 2 medium Sweet Potatoes, cubed / 2 μέτριες γλυκοπατάτες, κομένα σε κυβάκια
  • 3 small Aubergines, cubed / 2 μικρές μελιντζάνες, κομένα σε κυβάκια
  • 1 c Red Lentils / 1φλτ. κόκκινες φακές
  • 2 cloves Garlic, minced / 2 σκελίδες σκόρδο, τριμμένες
  • 1 tbsp. Ginger , minced / 1κ.σ. πιπερόριζα, τριμμένη
  • 1 tin Full Fat Coconut Milk (400ml) / 1 κονσέρβα πλήρες λιπαρά γάλα καρύδας
  • 2 tbsp. Curry Paste / 2κ.σ. πάστα κάρυ
  • 2 tbsp. Mango Chutney / 2κ.σ.
  • 3 tbsp. Coconut Oil, melted / 3κ.σ. λάδι καρύδας
  • 1 tsp. Salt & Pepper / αλατοπίπερο

Optional Serving Suggestions / Προαιρετικά για σερβίρισμα

  • Pompadoms / Παπαδόμς
  • Basmati Rice / ρύζι μπασμάτι

Instructions

  1. Preheat your oven to 200 degrees celsius.
  2. Place all your chopped veg (onions, aubergines & sweet potatoes) into a bowl.
  3. Mix together the chutney, curry paste & coconut oil in a separate bowl.
  4. Add the curry paste mixture to your veg and make sure every piece coated is coated.
  5. Place your veg on a baking paper-lined baking tray and roast for 30 minutes, or until the veg is soft.
  6. Once your veg is nicely roasted, take a pot and add a drizzle of oil. Add your minced garlic and ginger and stir until aromatic.
  7. Add in your roasted veg and red lentils and stir well.
  8. Add in your tin of coconut milk and water and stir. Once it reaches boiling, lower the heat to a simmer and place a lid. Allow it to cook for a further 10-15 minutes until the red lentils have cooked. Make sure to stir every now and then.
  9. Once the red lentils have cooked, season with salt & pepper and serve with basmati rice and pompadoms.
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2 Responses

  1. just made this tonight and girl was it delicious and easy to make. 🙂

    1. Wonderful! 😀 You should have taken a photo for us to see Thankyou for trying out one of our recipes!!

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