Eggplant, Lentil and Apricot Curry for $1.86 per serving
Eggplant, Lentil and Apricot Curry for $1.86 per serving
by pumpkinpenne
1 Comment
pumpkinpenne
I recently learned that dried apricots are actually a really good source of a lot of vitamins and nutrients, so I wanted to come up with a fun way to incorporate them into some of my favorite meals. Here is a delicious curry with them, and if you want to see step-by-step photos with the recipe and nutritional information, [check it out here](https://www.kitchenful.com/recipes/ee9a902c-3042-4508-94f3-0c70bd365cd8?rp) **Ingredients for 3 servings:**
* 1 eggplant $2.29 * 3 tbsp olive oil $0.36 * ½ onion $0.35 * 2 cloves garlic $0.24 * 1 tsp ground cumin $0.05 * 1 tsp ground coriander $0.05 * ½ tsp ground cinnamon $0.05 * ½ red bell pepper $0.69 * 1 cup diced tomatoes $0.26 * ½ cup lentils $0.86 * 2 cups water * 2 tbsp dried apricots $0.36 * Salt $0.01 * Black pepper $0.01
​
**Total cost: $5.58 / $1.86 per serving** **Instructions:** **Step 1:** Chop the onion, bell pepper, and garlic. Dice the dried apricots. **Step 2:** Preheat the oven to 390°F. Cut the eggplant in half lengthwise and cut cross-hatches into the flesh. Sprinkle each side with 1 tbsp of olive oil and salt and rub in. Place the eggplant on a parchment-lined baking tray and bake for 20 minutes, or until the eggplant is easily pierced with a fork. **Step 3:** When fully roasted, remove from the oven, and allow it to cool. Use a spoon to scrape out the cooked middle, discarding the skin. **Step 4:** While the eggplant is roasting, heat the remaining 1 tbsp olive oil in a pot on medium-high heat. Sauté the onions until soft, about 3-5 minutes. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute. Add the tomatoes, lentils, and water. Cook for 15-20, or until lentils are tender. **Step 5:** Add the bell pepper, apricots, salt, pepper, and roasted eggplant. Heat through until the bell peppers are soft but still crunchy. **Step 6:** Garnish with fresh mint leaves, lemon slices, and vegan yogurt. Serve with rice or naan, if desired.
1 Comment
I recently learned that dried apricots are actually a really good source of a lot of vitamins and nutrients, so I wanted to come up with a fun way to incorporate them into some of my favorite meals.
Here is a delicious curry with them, and if you want to see step-by-step photos with the recipe and nutritional information, [check it out here](https://www.kitchenful.com/recipes/ee9a902c-3042-4508-94f3-0c70bd365cd8?rp)
**Ingredients for 3 servings:**
* 1 eggplant $2.29
* 3 tbsp olive oil $0.36
* ½ onion $0.35
* 2 cloves garlic $0.24
* 1 tsp ground cumin $0.05
* 1 tsp ground coriander $0.05
* ½ tsp ground cinnamon $0.05
* ½ red bell pepper $0.69
* 1 cup diced tomatoes $0.26
* ½ cup lentils $0.86
* 2 cups water
* 2 tbsp dried apricots $0.36
* Salt $0.01
* Black pepper $0.01
​
**Total cost: $5.58 / $1.86 per serving**
**Instructions:**
**Step 1:**
Chop the onion, bell pepper, and garlic. Dice the dried apricots.
**Step 2:**
Preheat the oven to 390°F. Cut the eggplant in half lengthwise and cut cross-hatches into the flesh. Sprinkle each side with 1 tbsp of olive oil and salt and rub in. Place the eggplant on a parchment-lined baking tray and bake for 20 minutes, or until the eggplant is easily pierced with a fork.
**Step 3:**
When fully roasted, remove from the oven, and allow it to cool. Use a spoon to scrape out the cooked middle, discarding the skin.
**Step 4:**
While the eggplant is roasting, heat the remaining 1 tbsp olive oil in a pot on medium-high heat. Sauté the onions until soft, about 3-5 minutes. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute. Add the tomatoes, lentils, and water. Cook for 15-20, or until lentils are tender.
**Step 5:**
Add the bell pepper, apricots, salt, pepper, and roasted eggplant. Heat through until the bell peppers are soft but still crunchy.
**Step 6:**
Garnish with fresh mint leaves, lemon slices, and vegan yogurt. Serve with rice or naan, if desired.