Home CFB Borden Eggplant lentil curry

Eggplant lentil curry

Here is another great recipe to warm you up on that on a cold weekend. Make enough to freeze and you can have it when needed.


  • 10 mL (2 tsp) canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 15 mL (1 tbsp) fresh ginger, minced
  • 1 small eggplant, chopped
  • 15 mL (1 tbsp) curry powder
  • 2 mL (½ tsp) cumin seeds
  • 375 mL (1 ½ cups) low sodium vegetable broth
  • 540 mL (19 oz) no salt added lentils, drained and rinsed
  • 1 tomato, diced
  • 125 mL (½ cup) fresh cilantro leaves, chopped
  • 60 mL (¼ cup) each chopped fresh basil and parsley or mint


  1. In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.
  2. Stir in eggplant, curry powder and cumin, sauté for 1 minute.
  3. Add broth, lentils and tomato; bring to a simmer.
  4. Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.


  • Look for firm Asian eggplant for best flavour and texture.
  • Like it spicy?  Use a medium or hot curry paste or powder.
  • Want leftovers for lunches? Double the recipe and refrigerate for up to 2-3 days or freeze for up to 2 weeks.

For more recipes that follow Canada’s Food Guide, check out Health Canada’s recommendations: Canada’s Food Guide Recipes.