Red Lentil And Eggplant Yellow Curry


  • 1 cups red lentils washed thoroughly until water runs almost clear
  • 1 large brown onion diced
  • 1 large eggplant cubed
  • 2 potatoes peeled and cubed
  • 2 tablespoons oil
  • 2 tomatoes diced
  • 1 cup fresh coriander chopped
  • 2 green chillies de-seeded & sliced
  • Salt to taste
  • 1 jar Goan Yellow Curry


  1. In a large heavy based pot heat oil and fry onions and well browned stirring often
  2. Add potato, eggplant and tomato, stir and bring up to heat
  3. Add 1 jar Goan Yellow Curry and fry for a minute
  4. Add washed lentils, chilli and coriander and stir
  5. Add water to level at approximately 3cm above the level of the mixture
  6. Bring up to heat and simmer on low for 30 minutes with lid on
  7. Check consistency and add water if required, the liquid will reduce as lentils cook and absorb the water
  8. When the lentils, potatoes and eggplant are cooked through add salt to taste.

Serving Suggestion

Serve with boiled red or white basmati rice and Goan Cuisine Cucumber Achar or Carrot Mescut