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Indian Beluga Lentil Curry with Fried Eggplant
(0)
40 min
Under an hour
Gurkerl Küche
Ein aromatisches, wärmendes indisches Curry mit nussigen Beluga-Linsen und scharf angebratenen Melanzaniwürfeln in sämiger Kokos-Tomaten-Sauce, serviert mit feinem Basmatireis.
Ingredients
Preparation method
Preparation & Pre-cooking Lentils
Rinse the Beluga lentils thoroughly with cold water in a sieve. Then bring to a boil in a small pot with plenty of unsalted water and cook over medium heat for about 20 minutes until al dente. Then drain and set aside.
Wash the eggplant, pat dry, and cut into approx. 2 cm cubes. Peel and finely chop the onion, garlic, and ginger.
Sautéing Eggplant & Preparing Curry
Heat 2 tbsp of vegetable oil in a large pan or casserole dish. Fry the eggplant cubes over high heat for approx. 6–8 minutes until golden brown and soft. Season lightly with salt, remove from the pan, and set aside.
Chef's tip
Tip: If you like, you can alternatively roast the eggplant cubes on a baking sheet in the oven at 200 °C top/bottom heat for about 20 minutes before adding them to the curry.
Fresh kick: A splash of fresh lime or lemon juice added just before serving gives the curry an even livelier note.
20 min
Under an hour
