I had a bit of trouble naming this dish. I didn't think of it as a curry, but couldn't come up with a better descriptor - and technically, curry is probably right. I then dithered between five spiced and quintuple spiced. I am not thrilled with either, but quintuple won out to avoid Chinese five spice confusion (my five spices are not those five spices!). In all, it is probably easier to eat this meal than to label it. Fortunately, it tastes so good that I don't think it matters too much what it's called.
The five spices featured are turmeric, cumin, ginger, tarragon and cardamom. It was an impromptu mix, but one I can now recommend. The flavours were warm and varied and slightly sweet, and a perfect match for the vegetables.
I served this with chickpea pancakes, which means the dish is quite similar to my lentil-vegetable filled chickpea pancakes from last month. However, the spices are different here, and so are the tomato and pepper components. If I'm honest, I liked this version better than the last!
You could also serve this with rice or quinoa, or just enjoy it straight up. It is easy to make, and very easy to eat.
Quintuple spiced lentil eggplant curry
A satisfying meal that is beautifully flavoured by the five featured spices
Serves 4 if paired with chickpea pancakes, rice or quinoa
Vegan, low fat and gluten free
Author: Bite-Sized Thoughts
2 baby eggplants, chopped
1 red pepper, chopped
1 tsp turmeric
1 tsp cumin
1/2 tsp ginger
1/2 tsp tarragon
1/4 tsp cardamom
1/4 tsp salt
1-1/2 cups (1 tin) crushed tomatoes
1-1/2 cups (1 tin) lentils
2 tbsp lemon juice
Drizzle of oil, for sauteing
Saute the eggplant and pepper over high heat, until starting to brown. Add the spices and salt, and stir to coat the vegetables.
Add the tomatoes, lentils and lemon juice and reduce heat to low. Allow to simmer for at least 15 minutes, but up to an 45 minutes. The flavours will develop with longer cooking.
Submitted to Healthy Vegan Fridays.
What spices are you enjoying this week?