Description
This cozy eggplant and tomato stew is a giant bowl of comfort bursting with rich flavors including coconut, smoked paprika, and ginger.
Ingredients
Scale
- 1/2 medium onion (diced)
- 1 cup sliced mushrooms
- 1 medium eggplant (cubed)
- 1 can coconut milk
- 4 cloves garlic (minced)
- 2 tsp smoked paprika
- 1 tsp coriander
- 1 tsp cumin seeds
- 1/2 tsp ground ginger
- 1 tsp red chili flakes
- 1 cup dry lentils
- 1 15 oz can fire roasted tomatoes
- 3 cups vegetable broth
- 2 cups kale (optional)
- Salt
Instructions
- In a large pot, add onion and mushrooms and a pinch of salt then sauté until onions soften.
- Add in eggplant and 4 tbsp of coconut milk and cook down for about 3-4 minutes on medium heat.
- Stir in garlic, paprika, coriander, cumin, ginger, and pepper flakes then stir to combine and allow to cook until fragrant.
- Continue to sauté for an additional 3 minutes then add in lentils, tomatoes and stir well.
- To the pot, add in the remaining coconut milk and vegetable broth, stir and bring mixture to a boil.
- Reduce to a simmer and cover with a lid. Allow to cook and simmer for 25 minutes, occasionally stirring to make sure stew is thickening.
- Remove lid and add kale and stir. Allow to cook for an additional 5 minutes then remove from heat and serve.
Notes
- I prefer to leave the skin of the eggplant on, but if you don’t like the skin of your eggplant feel free to peel off before cubing.