Summer vegetables with spicy coconut curry
8
- Prep Time25 mins
- Total Time25 mins
- Makes4 Servings
Michael Graydon
Ingredients
1/2 cup red lentils
500 g green beans, trimmed and cut in half
2 tbsp Indian curry paste, preferably biryani
1/2 400-mL can coconut milk, preferably light
1/8 tsp salt
2 Japanese eggplants
1 tbsp vegetable oil
1 small onion, sliced
wedges of lemon
41643 cup chopped fresh cilantro
4 whole-wheat naan breads
Instructions
Combine lentils with 2 1/2 cups water in a medium pot. Bring to a boil. Reduce heat slightly and boil, uncovered, stirring frequently, until lentils begin to soften, about 8 min. Set green beans in a steamer basket over lentils. Steam, covered, until tender-crisp, about 7 min. Remove beans. Mix curry paste with 1 tbsp water, then add to simmering lentils. Stir in coconut milk and salt. Simmer, uncovered, until thickened, 7 to 9 more min.
Slice eggplants in quarters lengthwise, then into 2-in. wedges while lentils simmer. Heat a large non-stick frying pan set over medium. Add oil, then add onion and cook until softened, about 3 min. Add eggplant, skin-side up. Cook until eggplant is tender, about 7 min. Add steamed green beans and toss to combine. Divide between 4 bowls and top with creamy lentils. Garnish with lemon and cilantro. Serve with toasted naan.
Nutrition (per serving)
Calories 249, Protein 9g, Carbohydrates 33g, Fat 11g, Fibre 8g, Sodium 311mg.
Kitchen Tip:
Japanese eggplants are long and skinny, and they have a wonderfully silky texture that regular eggplants do not.