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Vegan Eggplant Dal with Coconut Milk

May 16, 2020 by Emily Leave a Comment

Print Recipe

Vegan Eggplant Dal with Coconut Milk

4
Course: Main Courses, Stews & Soups
Cuisine: Indian
Keyword: coconut milk, Dal, eggplant, lentils
Servings: 4 people

Ingredients

  • 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

Instructions

  • 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.
  • 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.
  • Cook the eggplant for 10 minutes on medium low heat.
  • Next, add in all your spices. Coat the eggplant completely in the spices and aromatics for 2 minutes.
  • 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.
  • Cook the lentils for 45 minutes to an hour, checking on the dal every 10 minuets or so and stirring.
  • 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.

    Notes

    Enjoy with love + salt.

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    Filed Under: Main Courses, Stews & Soups, Vegetarian Tagged With: dal, Eggplant, Indian, Vegan, Vegetarian

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    Instagram post 17972561185345573 ✨K I T C H E N: Garlicky Roasted Tomatoes 🍅 and White Beans 🤍.
•**SAVE THIS POST**!
Remember those moody aromatic beans I made last week? Well here’s a recipe using them! It’s a cold and rainy in LA so I figured it was the perfect time to share this cozy dish. You could enjoy it as a stew or as an appetizer!
•
✨Garlicky Roasted Tomato & White Beans✨:
6-8 cocktail tomatoes (cocktail tomatoes are larger than cherry tomatoes but smaller than normal tomatoes. You can find them at any grocery store!) 
¾ cup olive oil
4 cloves of garlic
1 teaspoon salt
2-3 cups cooked or drained canned white beans **(I used my brothy white beans so there was more liquid! If using canned, feel free to add 2-3 cups of water or chicken broth! If the beans are fresh use 1-2 cups of the broth!)
1 whole lemon peeled and cut into small pieces
Lemon zest ( zest the lemon before peeling)
½ cup parmesan cheese
4-6 anchovies
1 teaspoon Chili flakes (optional)
Toast for dipping
•
Heat oven to 400º. In a baking dish, add the tomatoes, olive oil, garlic cloves and salt.
•
Roast the tomatoes for 35-40 minutes then allow them to cool for 10 minutes. 
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Place a large saucepan or a @lecreuset Dutch oven on medium high heat. Add 2 tablespoons of the olive oil from the tomatoes and the 4 cloves of garlic. Save the rest of the oil for another time or drizzling at the end!
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Using a wooden spoon, smash the garlic into the pan. Then add in the anchovies and chili flakes  and crush them using the wooden spoon. They should gently melt into the olive oil.
•
Once anchovies have incorporated into the olive oil, add the roasted tomatoes. Crush the tomatoes.
•
Next add in the white beans, broth, the whole lemon and half of the parmesan cheese. Stir together and then place back into the oven at 350º for 20 minutes. I actually poured my beans back into a baking dish to make it a fun snack for MJ and me! 
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Pull the beans out of the oven and top with the remaining Parmesan cheese and lemon zest. Drizzle a little of the tomato garlic olive oil on top to be EXTRA ~~!
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Serve with crispy bread for dipping!
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With love + salt,
🦋Em
    Instagram post 17882763848050406 🦋 G O O D ☀️ M O R N I N G 🌸
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It’s been awhile since I checked in so I just wanted to say hello! 2021 feels like it’s finally starting to get into the swing of things and I feel really good about this new year ✨.
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If you’re new, I’m Emily! I love cooking and helping others in the kitchen. I created my own line of authentic spice blends to assist the everyday cook in their kitchen and bring some boldness to their food! I have a passion for home entertaining and just creating a really lovely space in the place you spend the most time. I feel like food and cooking is so connected to your love for others, treating your home as a little sanctuary and making a wonderful life for yourself and the people around you. I have to admit... I REALLY miss throwing parties, hosting and making lots of food for lots of people! 🤞🏼 we can get back to that in 2021! Until then, I’m really enjoying my current company: 🧔🏽MJ, 🐶 Nala and Lucy 🐾 .
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🦋In the next few weeks I’ll be rolling out some more fun additions to help make our homes feel even 🥧cozier, spicier✨ and more 💐beautiful!
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With love + salt,
🦋Em
    Instagram post 17854806788444260 🏡 K I T C H E N • R E N N O 🔨 •
How it’s started👉🏼How it’s going! Things are moving along nicely! So far we’ve: removed the countertops, backsplash, sink, faucet, microwave and cabinets! The new farmhouse sink is going in today and then hopefully backsplash will start moving in... but surprise! We’re picking ANOTHER backsplash (hopefully today). The goal is to have the kitchen done in 2ish weeks. Ambitious... but I think we could still do it!
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More today on backsplash tile!
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With love + salt,
🦋Em
    Instagram post 17884258579958813 🇺🇸“Let the globe, if nothing else, say this is true. That even as we grieved, we grew. That even as we hurt, we hoped. That even as we tired, we tried that will forever be tied together victorious. Not because we will never again know defeat, but because we will never again sow division.”💛
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Today I feel as if we have turned a new leaf. One of hope, aspiration, compassion and unity. We watched Madame Vice President, Kamala Harris being sworn in as our first female, black and south Asian VP. We watched previous presidents and former VP Mike Pence usher a peaceful transition of power. We watched @amandascgorman speak wisely and empathetically beyond her years. And finally we watched the clouds part and and the sun shine on President Joe Biden as he became our new leader and commander in chief. He spoke about being a president to all- and sharing that his entire ♥️ heart is in this for us.
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I feel happiness. Love! Patriotism and HOPE! That even as we grieved, hurt and tired... we grew, we hoped and we tried. I am proud to be an American 🇺🇸 today!
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