Recipes Dinner Eggplant and lentil curry
Eggplant and lentil curry

Eggplant and lentil curry


Fry onion, garlic and eggplant in oil until onion is translucent. Add cumin, ginger and chilli powder to pan and fry for 1 minute.

Add chopped tomatoes, puree, lentils and stock and leave to cook for 10 minutes. Add cherry tomatoes and cook for 10 minutes more.

Add coriander and serve with rice.


2 Tbsp vegetable oil

1 onion (chopped)*

3 garlic cloves (minced)*

1 eggplant (cut into chunks) or 1 cup frozen peas

1 tsp ground cumin

1 Tbsp fresh ginger (grated)*

1/4 tsp chilli powder

1 can chopped tomatoes

1 Tbsp tomato puree

1 cup red lentils

3 cup vegetable stock

1 handful of coriander (chopped)*

Serve with rice

*Can be swapped out for dried/ground versions

Try plant-based!

Take the Dairy-Free Challenge

Moving away from dairy is a choice that benefits animals, our planet and our health. There’s never been a better time to go dairy-free. Whether you’re looking for tips on the best plant-based cheese or ice cream or on the lookout for new dairy-free recipe ideas, we’ve got you covered!

Donate today

Help us continue helping animals in need

As a charity, SAFE is reliant on the support of caring people like you to carry out our valuable work. Every gift goes towards providing education, undertaking research and campaigning for the benefit of all animals. SAFE is a registered charity in New Zealand (CC 40428). Contributions of $5 or more are tax-deductible.