Eggplant Cauliflower Curry with Potato & Kale Quinoa by @vegamelon

Description

Ingredients

• 1 unit Right Foods sweet potato and kale quinoa salad
• 1 large eggplant, chopped into cubes
• 3 cups cauliflower florets
• oil
• salt & pepper to taste
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp salt
• 1 tsp turmeric
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• 1/2 tsp cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground coriander
• 2 ripe tomatoes diced
• 1/2 cup brown lentils
• 1/2 cup water
• 3/4 cup full-fat coconut milk

Instructions

1. Preheat your oven to 425F/220C
2. Place the eggplant and cauliflower on a lined baking tray, then drizzle with oil and sprinkle on salt and pepper. Roast for 20-25 minutes or until fork-tender.
3. Saute the onion, garlic, and ginger in a large saucepan. Add in spices and incorporate well; once fragrant, stir in tomatoes, lentils, and water.
4. Cover the pot and simmer on low heat for 10 minutes, then stir in roasted veggies and coconut milk. Cover again for 5-10 more minutes, until lentils are tender.
5. Remove from heat and serve warm with Right Foods sweet potato kale quinoa salad.