Roasted eggplant curry with coconut sambol
Recipe and photo: ELLICSR Kitchen
Eggplant will pick up most flavours from spices and herbs. It may help when you have taste changes during treatment and need strong seasonings and aromas.
| Eggplant curry |
||
| 3 cups |
sliced eggplant, cut into 1-inch (2 cm) strips |
750 mL |
| 1 | small onion, sliced |
1 |
| 1/2 tsp |
ground turmeric |
2 mL |
| 1/2 tsp |
ground cumin |
2 mL |
| 1 |
lime |
1 |
| 1 tbsp |
olive oil |
15 mL |
| pinch of sea salt |
||
| ground pepper, to taste |
||
| 1/4 cup |
chopped fresh curry leaves (optional) |
60 mL |
| Coconut red lentils |
||
| 1 tbsp |
olive oil |
15 mL |
| 1 tbsp |
grated ginger |
15 mL |
| 2 cloves |
minced garlic |
2 |
| 1 cup |
split red lentils |
250 mL |
| 3 cups |
water or vegetable stock |
750 mL |
| 1/2 cup |
light coconut milk |
125 mL |
| pinch of sea salt |
||
| ground pepper, to taste |
||
| Coconut parsley sambol |
||
| 1 cup |
fresh grated coconut (or dried, unsweetened coconut) |
250 mL |
| 1 cup |
finely chopped parsley | 250 mL |
| 1/4 cup |
finely chopped red onion | 60 mL |
| 1 tbsp |
finely minced chili pepper (optional) | 15 mL |
| 1 tbsp |
Maldive fish or fish sauce (optional) | 15 mL |
| 2 tbsp |
lime juice |
30 mL |
| pinch of sea salt | ||
| ground pepper, to taste | ||
Preheat the oven to 375°F (190°C).
Eggplant curry
Tear off a large piece of parchment paper. Run it under water and squeeze the paper into a ball to remove extra water. Unravel the paper and lay it flat on a baking tray.
In the middle of the paper, toss the eggplant and onion with the turmeric, cumin, olive oil, salt and pepper. Add juice from half of the lime, and add the curry leaves, if desired. Fold the ends of the paper together, and roll to seal it tight, tucking the ends under. Place it into the oven to bake for 20 minutes.
Carefully unwrap the parchment paper after 20 minutes. Squeeze the rest of the lime juice on top, and put it back in the oven for another 20 minutes, uncovered.
Lentils
Put the olive oil into a medium pot over medium heat. Add the ginger and garlic, and cook for 1 minute. Stir in the lentils, and add the water or stock. Cover and cook until soft, for about 15 minutes. Remove the lid, add the coconut milk, salt and pepper. Stir through and remove from the heat.
Coconut sambol
To prepare the sambol, combine all the ingredients together in a bowl and mix well.
Place the eggplant mixture on top of the cooked lentils and serve with the sambol.
Makes 4 servings
If you have a recipe that could help someone with cancer, send it to recipes@cancer.ca.
Nutrition informationPer serving |
|
| Calories | 320 |
| Fat | 12 grams |
| Carbohydrates | 41 grams |
| Fibre | 8 grams |
| Protein | 14 grams |
Looking for more ideas?
Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.
