Vegan Eggplant Dal with Coconut Milk

Vegan Eggplant Dal with Coconut Milk

• 2 tablespoon coconut oil

• 1 shallot chopped

• 1 tablespoon ginger chopped

• 3 cloves of garlic chopped

• 1 serrano chile chopped

• 1 eggplant (peeled and cubed)

• 3 teaspoons salt

• 1 teaspoon turmeric

• 1 teaspoon cardamom

• 1 teaspoon paprika

• 1 teaspoon cumin

• 1 teaspoon pepper

• 5-6 curry leaves (optional)

• 3-4 cloves optional

• 1 16 oz. Can diced tomatoes

• 4 cups vegetable or chicken broth

• 1 can coconut milk

• 1 cup yellow or red lentils

Serve with:

• 2 cups cooked white rice

• Raita for Topping

• Chopped mint and cilantro

1. In a large pot or wok, heat coconut oil on medium heat. Add in the chopped shallot, ginger, garlic and Serrano chiles. Season with 1 teaspoon salt.

2. Cook on medium for 4-5 min. Then add in the cubed eggplant ands season it again with 1 teaspoon salt. The eggplant holds a lot of water, so its important to salt it here to release those juices.

3. Cook the eggplant for 10 minutes on medium low heat.

4. Next, add in all your spices. Coat the eggplant completely in the spices and aromatics for 2 minutes.

5. Add in the can of tomatoes, 4 cups of chicken or veggie stock, 1 can of coconut milk and 1 cup of lentils. Season with 1 more teaspoon of salt. Give it a good stir, put the lid on the pot and reduce heat to a low simmer.

6. Cook the lentils for 45 minutes to an hour, checking on the dal every 10 minuets or so and stirring.

7. After about 1 hour, the lentil should be thick, creamy and tender. Give it a taste to see if it needs a little finishing salt before serving.

I like to serve my dal over white rice with a little Raita and fresh herbs.

Enjoy with love + salt.