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Indian Eggplant & Red Lentil Curry | Creamy & Aromatic
(0)
40 min
Under an hour
Knuspr-Küche
Herrlich samtig, aromatisch und vollgepackt mit Nährstoffen: Dieses indische Auberginen-Linsen-Curry (Baingan Dal) verbindet herzhafte Aubergine mit cremigen roten Linsen in einer fein abgestimmten Sauce aus Kokosmilch, Tomaten, Garam Masala und frischem Ingwer. Serviert mit duftendem Basmatireis, Koriander und Limette.
Ingredients
Preparation method
Preparation
Wash the eggplants, pat dry, and cut into approx. 2 cm cubes. Peel and finely chop the onion, garlic, and ginger. Rinse the red lentils thoroughly with cold water in a fine sieve until the water runs clear.
Thoroughly rinse the basmati rice in a sieve until the water runs clear. Then cook in lightly salted water for about 12 minutes according to package instructions, remove from the heat, and keep covered and warm.
Preparing the Curry
Heat 1 tbsp coconut oil in a large Dutch oven or deep pan. Fry the eggplant cubes in it over medium-high heat for 6 to 8 minutes until golden brown all over and slightly softened. Then remove from the pot and set aside.
Chef's tip
For an extra velvety texture, you can roast the eggplant cubes in the oven beforehand with a little coconut oil at 200 °C fan for about 20 minutes before adding them to the sauce.
If you like it spicy, chop a fresh red chili pepper and fry it along with the garlic and ginger.
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