Summer vegetables with spicy coconut curry

8

PREP TIME

25 min

Makes

4 Servings

* PLUS Cooking time: 10 minutes
Summer vegetables with spicy coconut curry

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
  • 9 g,
  • Carbohydrates
  • 33 g,
  • Fat
  • 11 g,
  • Fibre
  • 8 g,
  • Sodium
  • 311 mg.

Kitchen Tip:

Japanese eggplants are long and skinny, and they have a wonderfully silky texture that regular eggplants do not.