Peas de Résistance
Indian-Style Vegetable and Lentil Curry with Roasted Eggplant and Zucchini, Served Over Fragrant Rice
1 hour 15 minutes
Serves 4
DinnerIndianGluten-freeDairy-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take
Inspired by classic Indian dals, this recipe teaches you to layer flavors with whole and ground spices, coaxing every bit of richness from split peas and red lentils. Roasting the eggplant and zucchini separately keeps their texture vibrant and adds a smoky depth to finish the dish.
Equipment needed
- Dutch oven
- rimmed baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Toss eggplant and zucchini with 2 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet. Roast for 25-30 minutes, flipping halfway, until deeply golden and tender. Set aside.
- 02While vegetables roast, heat 3 tablespoons olive oil in a large Dutch oven over medium heat. Add onion, carrot, and sweet potato. Sauté for 7-8 minutes until the onion softens.
- 03Add garlic, cumin, coriander, turmeric, smoked paprika, and cayenne. Stir for 1 minute until fragrant.
- 04Sprinkle in flour, stirring well for 1 minute to form a roux and cook off raw flour taste.
- 05Add red lentils, split peas, and vegetable broth. Stir to combine, scraping up any browned bits from the bottom.
- 06Bring to a boil, then reduce heat to low. Cover and simmer 35-40 minutes, stirring occasionally, until lentils and peas are soft and the sweet potato is just tender.
- 07Meanwhile, cook rice: In a small saucepan, combine rinsed basmati rice, 2 cups water, and 1/2 teaspoon salt. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes. Remove from heat and let steam, covered, 10 more minutes. Fluff gently with a fork.
- 08When the curry base is thickened and peas are tender, stir in roasted eggplant and zucchini. Season with remaining salt and black pepper. Simmer 3-4 minutes to marry flavors.
- 09Remove from heat. Stir in lemon juice. Taste and adjust seasoning as needed.
- 10Serve curry over beds of basmati rice, sprinkled with cilantro.
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