Spicy Lentil Stew with Eggplant
A flavorful vegetarian stew featuring lentils, eggplant, and spinach, served with rice and topped with a cool dollop of yogurt and crunchy cashew nuts.
Ingredients
- 2/3 cup Basmati rice (150 g originally)
- 1 large Eggplant (approx 12 oz)
- 1 medium Onion
- 2 cloves Garlic
- 1/2 Red chili pepper
- 0.25 oz Fresh cilantro (7.5 g originally)
- 3/4 cup Passata (tomato purée) (200 g originally)
- 1/2 tbsp Surinamese spice mix
- 1 tbsp White miso paste (20 g originally)
- 7 oz Lentils (200 g originally (canned, rinsed))
- 7 oz Fresh spinach (200 g originally)
- 1 tsp Sugar
- 1.2 oz Cashews (35 g originally)
- 1/2 cup Yogurt (125 g originally)
- 1 1/2 tbsp Olive oil (Approximate total, will be divided among steps)
- to taste Salt and pepper
Instructions
- Cut the eggplant into 1/2 to 3/4 inch cubes. Toss in a bowl with 1/2 tablespoon olive oil per person and season with salt and pepper. Heat a frying pan with a lid over medium-high heat. Add the eggplant and cook covered for 8-10 minutes until browned all around. Remove the lid for the last 3 minutes of cooking to let it dry out a bit.
- Meanwhile, bring water to a boil in a pot with a lid for the rice. Boil the rice, covered, for 10 minutes. Drain and let sit in the pot with the lid on until ready to serve.
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