Sri Lankan Vegan Curry Feast: Aromatic Eggplant, Jackfruit & Dhal Delight

Allergens

N/A (this recipe is vegan and free of common allergens)

Ingredients

• 1. Eggplant 2. Jackfruit (canned) 3. Red lentils 4. Coconut milk 5. Curry leaves 6. Lemon grass 7. Ginger 8. Garlic 9. Chili powder 10. Turmeric 11. Ground cumin 12. Ground coriander 13. Tamarind paste 14. Vegetable oil 15. Salt

Instructions

1. Begin by preparing the eggplant and jackfruit. Dice the eggplant into bite sized pieces, and drain and shred the jackfruit.
2. In a large pot, heat the vegetable oil over medium heat. Add chopped ginger, garlic, and chili powder, stirring constantly to avoid burning.
3. Once fragrant, add turmeric, ground cumin, and ground coriander. Stir well to combine, allowing the spices to toast for a minute or two.
4. Introduce the jackfruit into the pot, coating it in the spice mixture. Cook for 2 3 minutes, stirring occasionally.
5. Add the diced eggplant and cook for another 2 3 minutes. Stir in the tamarind paste and curry leaves.
6. Pour in coconut milk and bring the mixture to a boil. Lower heat and let it simmer until the vegetables are tender, about 15 20 minutes.
7. While the jackfruit and eggplant cook, prepare the dhal. In a separate pot, bring water to a boil with red lentils and a pinch of salt. Reduce heat and let the lentils cook for about 15 minutes, until soft and creamy.
8. Combine the cooked lentils and vegetables, stirring well to incorporate all flavors. Adjust seasoning as needed.
9. Serve over steamed rice, garnishing with fresh curry leaves and a sprinkle of chili powder if desired.

Chef’s Insight

The combination of aromatic spices and tender vegetables will transport your taste buds to the beautiful island of Sri Lanka.

Notes

This dish can be easily scaled up or down depending on the number of servings needed.