This delicious vegetarian curry gets its creamy finish from the dressing.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil, divided
1 eggplant (1 lb./450 g), cut into 1-inch cubes
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. minced gingerroot
3 Tbsp. curry paste
1 can (28 fl oz/796 mL) diced tomatoes, undrained
2 cups 25%-less-sodium vegetable broth
1 can (19 fl oz/540 mL) lentils, rinsed
1/2 cup Kraft Mayo Real Mayonnaise
1/2 cup chopped fresh cilantro
2-2/3 cups hot cooked basmati rice
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How do I make it ?
Heat 1 Tbsp. oil in Dutch oven or large deep skillet on medium heat. Add eggplant, in batches; cook 5 min. or until lightly browned, stirring frequently. Spoon eggplant into bowl.
Heat remaining oil in Dutch oven. Add onions, garlic and ginger; cook 3 to 5 min. or until onions are softened, stirring frequently. Stir in curry paste.
Add tomatoes and broth; stir. Bring to boil. Stir in lentils and eggplant; simmer on medium-low heat 45 min. to 1 hour or until eggplant is tender and curry is thickened, stirring occasionally.
Remove from heat. Stir in dressing and cilantro. Serve over rice.
Kraft Kitchen Tips!
Most curries and stews are better the next day because the flavours have a chance to blend, so plan ahead and make tomorrow’s dinner, tonight.
Serve with lemon or lime wedges to squeeze over the curry.
Substitute chopped fresh parsley for the cilantro.
Calories From Fat
% Daily Value
Total fat 19 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 1510 mg
Total carbohydrate 77 g
Dietary fibre 15 g
Sugars 15 g
Protein 16 g
4 servings, 1/4 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.