Description
I put together three of my favorite dishes to create an outstanding curry side.
Ingredients
- Eggplant
- Lentils
- Basmati Rice
- Olive Oil
- Turmeric
- Salt
- Cumin Seeds
- Water
- Mustard Seeds
- Onion
- Garlic
- Curry Powder
- Baby Spinach
- Tomato Puree
- Cayenne Powder
Instructions
- Preheat oven to 400, stab the eggplant with a fork a couple of times and put in a small casserole dish, uncovered on the middle rack for 30 minutes
- When done, run under some cool water and peel of skin, and scrape out all of the seeds
- Place in a food processor
- While the eggplant is roasting, brown the basmati rice in a skillet with 2t of olive oil, the turmeric, salt, and cumin seeds for 5 minutes
- Then add the 2 cups water, bring to a boil, cover and simmer on low for 20 minutes
- Start the lentils cooking in a pot with about 2 of water covering them
- Bring them to a boil and then cover and simmer for 30 minutes or until the water is almost gone
- After they are done cooking, put them along with 2t of lentil water in the food processor with the eggplant
- In a small skillet, cook 3t olive oil, the mustard seeds, the chopped onions, and the garlic
- After onions are tender and mustard seeds start sputtering, add the salt and the curry seasoning
- Stir in a handful of washed baby spinach and wilt into the mixture
- Add all of this to the food processor and process on low with the eggplant and the lentils
- Add the cup of pureed tomatoes and process it all up and then enjoy