Spiced Lentil and Eggplant Curry

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A comforting Indian-style curry combining tender eggplant and protein-rich lentils simmered in a fragrant tomato-spice sauce. This Indian-inspired curry recipe (vegetarian), ready in about 50 minutes, pairs eggplant, red lentils, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large (about 1 lb), cut into 1-inch cubes eggplant
• 1 cup, rinsed red lentils
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 14 oz can diced tomatoes
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/4 tsp red chili powder
• 2 cups water
• 1 tsp salt
• 1/4 cup, chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
2. Step 2: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 5-6 minutes until onions are soft and golden.
3. Step 3: Stir in 1/2 tsp ground turmeric, 1 tsp ground coriander, 1 tsp garam masala, and 1/4 tsp red chili powder; cook for 1 minute to bloom spices.
4. Step 4: Add 1 large eggplant cut into 1-inch cubes and 1 cup rinsed red lentils, stirring to coat with spices.
5. Step 5: Pour in 14 oz canned diced tomatoes and 2 cups water, then add 1 tsp salt. Bring to a boil, reduce heat to low, cover, and simmer for 25-30 minutes until lentils and eggplant are tender and curry has thickened.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro and serve hot with rice or flatbread.