Easy Aubergine Daal with Lentils | Vegan & Gluten-Free!

Nothing screams more comfort food than this delicious aubergine daal recipe. Naturally, this recipe is gluten-free, grain-free, vegetarian and vegan while being also incredibly nutritious and delicious!

In winter I  prefer to cook with root vegetables and legumes and have fun playing around with different combinations - depending on what I have on hand at the time. One of my favorite ways to enjoy these is in a flavorsome daal (also spelt dahl, dal, or dhal!)

Traditional dhal is basically a very mild curry made up mainly of lentils, tomatoes, chilli, and spices.

This version skips the tomatoes, but instead, I've added an aubergine to make it more filling and satisfying.

Aubergine is a really nutritious vegetable. In a nutshell, it's full of fiber, B1 and B6 vitamins, antioxidants and various minerals including copper, and manganese (it works great as a low carb pizza base too!).

Lentils are packed with protein, and are rammed with all-important fiber, too.

Making this easy aubergine dahl recipe a real winner in terms of a nutritious, comforting, healthy meal that your whole family is going to love!

The flavors in this aubergine and lentil dahl are enhanced by adding turmeric, cinnamon and ginger along with coconut milk to soften the spicy flavours.

I really have to mention how quick and easy this recipe is too. After a couple of minutes prepping and chopping you pretty much throw the rest of the ingredients into a large pot and they’ll cook themselves. 

It's ideal for busy weeknight dinners, a hearty lunch, or a make-ahead meal.

Aubergine Dhal Ingredients

The list for this eggplant dhal may look long, but it's all simple pantry staples you'll most likely have on hand already.

• 1 aubergine, chopped into cubes
• 1 cup dry red lentils
• 1 teaspoon olive oil
• 2 cloves of garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 500ml vegetable stock
• ½ cup coconut milk or cream
• Juice from ½ lemon
• Salt and pepper
• Optional toppings: pomegranates, fresh coriander, crushed nuts, chilli flakes

How to Make this Aubergine and Lentil Curry

1. In a large pan add the olive oil and minced garlic; fry for 1 minute
2. Next add cinnamon, turmeric and cumin and fry for further 20 seconds.
3. Add cubed aubergine and fry until brown and softened
4. Now pour in the stock and lentils, and let simmer for around 15 minutes or until both aubergine and lentils are soft
5. Finally pour in coconut milk, lemon juice and season with salt and pepper to taste
6. Top up with loads of pomegranates, chilli flakes, chopped fresh coriander and some crushed nuts

What to Serve with your Lentil & Aubergine Curry

You can this aubergine daal recipe with rice, my homemade pitta bread, some naan, with these homemade tortillas, or just as it is!

How to Store Aubergine and Lentil Dahl

To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days.

To Reheat. Gently reheat dhal in a large pot over medium-low heat until hot. You can also reheat this dhal in the microwave until warmed through.

To Freeze. Place leftovers in an airtight freezer-safe storage container and freeze for up to 3 months. Let thaw overnight in the fridge

Variations on this Aubergine Curry

You can use canned lentils (red or brown) for this recipe. If you do, cut down the stock by half.

You can also swap out the lentils altogether and make an aubergine and chickpea curry by following this recipe too!

Don't have aubergine? You can also use sweet potatoes, courgette, or butternut squash.

More healthy and hearty dinner ideas:

• Healthy Mushroom Stroganoff
• Chunky Chickpea Soup
• Healthy Vegetable Stew
• One Pot Pasta and Beans

As always please, if you make this recipe share it with me either on my Facebook, Twitter or Instagram. I would love to see it! Hashtag #HediHearts