Iron‑Rich Spiced Aubergine & Lentil Curry with Coconut & Apricot
A hearty, iron‑rich plant‑based curry that combines charred aubergine, spiced brown lentils, and sweet apricot pieces in a creamy coconut sauce. Warm spices and a hint of sweetness make it a satisfying main for dinner.
Recipe by Gigi Grassia | quick protein-packed vegan recipes· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
45 min estimated total time for 4 servings.
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Ingredients
- 12 oz aubergine
- olive oil
- 0.5 red chilli
- 2 garlic
- 1 onion
- 0.5 ginger
- 2 tsp mild curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp hot chilli powder
- 1/2 tsp ground coriander
- 1 tsp garam masala
- 1 tbsp tomato paste
- 1 bay leaf
- 14 oz tinned chopped tomatoes
- 1 4/5 lb brown lentils
- 14 oz coconut milk
- 8 dried apricots
- 2 tbsp nutritional yeast
- salt, to taste
- pepper, to taste
- lemon wedges
- fresh coriander
- basmati rice
- naan
- plant‑based yoghurt
- sesame seeds
Instructions
- 1Heat a large skillet over medium‑high heat and add enough olive oil to coat the bottom.
- 2Add the sliced red chilli and minced garlic; fry for about 30 seconds until fragrant.
- 3Add the aubergine chunks, stirring occasionally, and cook 8–10 minutes until the pieces are charred on the edges and softened. Transfer the aubergine to a bowl and set aside.
- 4In the same pan, add a little more olive oil if needed, then add the diced onion, remaining minced garlic, minced ginger, and the sliced red chilli (if any remains). Sauté for 5 minutes, stirring, until the onion becomes translucent.
- 5Stir in the mild curry powder, turmeric, cumin, hot chilli powder, ground coriander, and garam masala. Toast the spices for 1 minute, stirring constantly to avoid burning.
- 6Add the tomato paste and cook for another minute, allowing it to darken slightly.
- 7Return the cooked aubergine to the pan, then add the drained brown lentils, tinned chopped tomatoes, coconut milk, the bay leaf, and half a tin (about 200 g) of water.
- 8Bring the mixture to a gentle boil, then reduce the heat to low and simmer, uncovered, for 15–20 minutes, stirring occasionally.
- 9Halfway through the simmer (about 8 minutes in), add the diced dried apricots and continue cooking until the lentils are tender and the sauce has thickened.
- 10Remove the pan from the heat, discard the bay leaf, and stir in the nutritional yeast until fully incorporated.
- 11Taste and adjust seasoning with salt and pepper as needed.
- 12Serve the curry hot, topped with the reserved aubergine pieces, lemon wedges, fresh coriander, and optional sesame seeds.
- 13Accompany with steamed basmati rice, warm naan, and a dollop of plant‑based yoghurt if desired.
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Frequently asked questions
- How long does it take to make Iron‑Rich Spiced Aubergine & Lentil Curry with Coconut & Apricot?
- About 45 minutes in total: 15 minutes of prep and 30 minutes of cooking.
- How many servings does this Iron‑Rich Spiced Aubergine & Lentil Curry with Coconut & Apricot recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Iron‑Rich Spiced Aubergine & Lentil Curry with Coconut & Apricot recipe come from?
- It was shared by Gigi Grassia | quick protein-packed vegan recipes on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.