Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim 1 medium eggplant (about 1 lb) and cut into 1-inch cubes. On a large rimmed baking sheet, toss with 1 tablespoon neutral oil and 3/4 teaspoon fine sea salt. Spread in a single layer.

2. 2.

   Roast the eggplant for 25–30 minutes, turning after 15 minutes, until browned and completely tender. Meanwhile, prepare the rice and curry.

3. 3.

   Rinse 1/2 cup dry jasmine rice. Place in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff and keep covered.

4. 4.

   Peel and finely dice 1 small yellow onion (about 4 oz). Heat 1 tablespoon neutral oil in a medium saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened and lightly golden.

5. 5.

   Peel and mince 2 garlic cloves; peel and grate enough fresh ginger to measure 2 teaspoons. Add both to the onion and cook, stirring, for 1 minute.

6. 6.

   Rinse 1/2 cup dry red lentils and dice 6 oz Roma tomatoes. Add the following to the onion mixture:

   • 1 1/2 teaspoons mild curry powder
   • 1/4 teaspoon ground turmeric
   • 1/8 teaspoon ground cinnamon
   • 6 oz diced Roma tomatoes

   Stir for 2 minutes, until fragrant and the tomatoes begin to soften.

7. 7.

   Stir the rinsed lentils into the spiced tomato mixture with 1/2 cup unsweetened coconut milk, 1 cup water, and 5/8 teaspoon fine sea salt. Bring to a gentle simmer, then partially cover and cook over low heat for 18–22 minutes, stirring occasionally, until the lentils are soft and creamy. If the curry becomes too thick before the lentils soften, add 2 tablespoons water at a time.

8. 8.

   Cut 1 lime in half; squeeze one half into the curry and cut the other half into wedges. Gently fold half the roasted eggplant into the curry, leaving the rest for topping.

9. 9.

   Divide the rice and curry between two shallow bowls. Top with the reserved roasted eggplant and serve with the lime wedges.

Want more detail? See the temperature guide.