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Eggplant And Lentil Korma




Source of Recipe


probably the jar label






Recipe Introduction


ok this is a cheat's method but it works.





List of Ingredients



• 1 tbs canola oil or ghee
  
• 1 eggplant cut into chunks
  
• 1 brown onion, chopped
  
• 1 sweet potato (I prefer orange ones), halved, peeled and thickly sliced
  
• 430g creamy korma simmer sauce (curry)
  
• 1/2 cup water
  
• 400g tinned or precooked brown lentils, drained and rinsed
  
• 1 1/2 cups basmati rice
  
• 1/4 cup cashews
  
• 1/4 cup greek style natural yoghurt (optional)
  






Instructions



1. Heat oil in large frypan. Cook eggplant on medium high heat until softened and golden. reduce heat to low.
   
2. Add onion and sweet potato. Cook stirring for 5 mins.
   
3. Stir in simmer sauce, lentils and water. Cover.
   
4. simmer gently 30 minutes until sweet potato is tender.
   
5. While curry cooking remember to stir occaisionally.
   
6. Meanwhile cook rice in a large pan boiling water 12-15 minutes until tender. Drain well.
   
7. Serve curry over rice garnished with cashews and a dollop of yoghurt.
   






Final Comments


you may like using raita instead of plain yoghurt. This recipe is easy enough to make as one of a selection of dishes.
Serves 4-6 as a main.