Wednesday, August 10, 2016

Indian Spiced Eggplant, Zucchini, Lentil & Mint

This one pan recipe is full of spice and packed with nutrients. Serve on top of quinoa, rice or your favorite grain for a filling and complete meal. 



Indian Spiced Eggplant, Zucchini, Lentil & Mint
by Sarah Farsh August 9, 2016

1 tbsp coconut oil
1 cup sweet vidalia onion, diced
2 Zucchinis, cubed
1 purple eggplant, cubed
1/4 cup fresh mint, chopped
4 tbsp raisins 
1 tbsp masala curry powder
1 tbsp whole cumin seeds
1/2 tsp garlic powder
1/2 tsp ginger powder
1 tsp cayenne pepper (optional, depending how spicy you can handle it)
Salt and pepper to taste
1 – 2 cups cooked black lentils 
Splashes of veggie broth or water

Heat up large skillet with coconut oil and sauté vialia onions. Add half of the fresh mint and sauté well with onions to release oils from mint. Add zucchini and eggplant, sauté well adding splashes of veggie broth if pan starts sticking. Add raisins, curry powder, garlic, ginger, cumin seeds, cayenne, salt and pepper until all ingredients start simmering down and marinating together in pan. Once veggies cook down (about 10-15 minutes) add the cooked black lentils and gently combine all together. Serve on top of quinoa or brown rice and top with the remainder fresh mint. 

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