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In the realm of plant-based cuisine, few dishes can rival the hearty, wholesome goodness of a well-crafted curry. Our Hearty Eggplant & Lentil Crockpot Curry is a shining example of this culinary magic, offering not just a satisfying meal but also a wealth of nutritional benefits. This recipe is perfect for anyone seeking to incorporate more plant-based meals into their diet, showcasing the incredible versatility of eggplant and lentils. With its rich flavors and comforting textures, this curry is sure to become a beloved staple in your kitchen.

Eggplant & Lentil Crockpot Curry

Discover the heartwarming flavors of our Hearty Eggplant & Lentil Crockpot Curry, a delicious vegan dish perfect for any occasion. This recipe combines nutritious eggplants and protein-packed lentils, delivering a satisfying meal that’s easy to prepare. Simply toss your ingredients in the crockpot and let them cook together for rich, comforting flavors. Packed with vitamins and minerals, this curry is a nourishing choice that makes plant-based eating delightful.
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Ingredients
  

1 large eggplant, diced

1 cup dried green or brown lentils, rinsed

1 onion, finely chopped

3 cloves garlic, minced

1-inch piece of ginger, grated

1 can (14 oz) coconut milk

1 can (14 oz) diced tomatoes

2 cups vegetable broth

2 tablespoons curry powder

1 teaspoon ground cumin

1 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon salt (or to taste)

½ teaspoon black pepper

1 tablespoon olive oil

1 cup spinach, chopped (fresh or frozen)

Fresh cilantro, for garnish

Juice of 1 lime

Cooked rice or quinoa, for serving

Instructions
 

Prep the Vegetables: Start by washing and dicing the eggplant into bite-sized cubes. Chop the onion, mince the garlic, and grate the ginger.

    Sauté the Aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

      Combine Ingredients in the Crockpot: In a large crockpot, add the diced eggplant, rinsed lentils, sautéed onion, garlic, and ginger. Pour in the coconut milk, diced tomatoes (with juices), vegetable broth, and all the spices (curry powder, cumin, turmeric, garam masala, salt, and pepper).

        Stir and Cook: Mix everything well to ensure the lentils and eggplant are fully submerged in the liquid. Cover the crockpot and set it to low for 6-8 hours, or high for 3-4 hours, until the lentils and eggplant are tender.

          Add Spinach: About 30 minutes before serving, stir in the chopped spinach to wilt.

            Final Touches: Once cooked, squeeze fresh lime juice over the curry and give it a good stir. Adjust the seasoning with more salt or spices, if desired.

              Serve: Serve the curry over cooked rice or quinoa, and garnish with fresh cilantro.

                Prep Time, Total Time, Servings: 15 minutes | 7-8 hours | 4 servings