Coconut Eggplant and Lentil Masala Curry

A cozy, plant-based curry with creamy lentils, tender eggplant, and fragrant coconut—served with spiced rice.

Hearty, fragrant, and deeply satisfying, this Eggplant and Lentil Coconut Curry is comfort in a bowl. Slow-cooked eggplant melts into a spiced lentil base, infused with ginger, garlic, and creamy coconut milk for a rich, velvety finish. Served with fluffy aromatic rice—steamed with warming spices like cardamom, cinnamon, or bay leaf—it’s a nourishing, plant-based dish that’s as cozy as it is flavorful. Whether you're looking for a weeknight dinner or a meatless showstopper for guests, this curry brings warmth and depth to any table.

Cooking eggplant is all about unlocking its rich, silky texture and ability to soak up flavor. When properly cooked, eggplant transforms from firm and spongy to tender and luscious, making it perfect for curries, stews, and roasts. Salting it beforehand can help reduce any bitterness and improve its ability to brown, while slow cooking allows it to absorb spices and sauces deeply. Whether roasted, sautéed, or simmered, eggplant acts like a sponge for bold aromatics—especially in dishes like coconut curries where it adds both body and depth.

General Tips for Cooking Eggplant

1. Salt First (Optional but Helpful):
   Lightly salt sliced or cubed eggplant and let it sit for 20–30 minutes. This draws out excess moisture and any bitterness, helping it cook more evenly and brown better.

2. Don’t Undercook It:
   Eggplant should be fully tender when done—undercooked eggplant can be spongy or rubbery. Cook it until it’s soft and creamy inside.

3. Use Enough Oil (or Bake/Roast):
   Eggplant absorbs oil quickly, so don’t be afraid to use a bit more when pan-frying or roasting. Alternatively, brush with oil and bake at a high temperature for a healthier option.

4. Pair with Bold Flavors:
   Eggplant soaks up spices and sauces beautifully. It works especially well with garlic, ginger, curry spices, tomatoes, and coconut milk.

5. Roast or Grill for Extra Depth:
   Roasting or grilling brings out eggplant’s natural sweetness and gives it a smoky, rich flavor—perfect for dips, salads, or hearty stews.

A rich, spiced plant-based curry inspired by East African flavors, with tender eggplant, hearty lentils, and creamy coconut milk.

Combining lentils and eggplant creates a beautiful balance of texture and depth—soft, creamy eggplant melds with hearty lentils to form a rich, comforting base that’s both nourishing and satisfying. This pairing is common in many African and Indian-influenced dishes, especially in East African coastal cooking, where flavors are bold, layered, and full of warmth.

In East African cuisine, particularly along the Swahili coast, the use of spices like cumin, coriander, turmeric, and cloves is deeply rooted in centuries of trade with India and the Arabian Peninsula. Coconut milk is another hallmark of the region’s cooking, adding creaminess and a subtle sweetness that tempers the heat of spices while enriching the overall dish. When combined, lentils, eggplant, aromatic spices, and coconut create a dish that’s deeply flavorful, comforting, and rooted in tradition—perfect for sharing and savoring.

Yield: 4

Author: Dontmissmyplate

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Coconut Eggplant and Lentil Masala Curry

Discover the rich, comforting flavors of lentils and eggplant simmered with creamy coconut milk—a staple in East African coastal cuisine. This nourishing plant-based dish blends hearty lentils with silky eggplant and bold, layered spices for a satisfying vegan meal inspired by African and Indian culinary traditions. Perfect for fans of coconut curry and wholesome comfort food.

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

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Ingredients

• 1 large eggplant, chopped
• 1 small onion, chopped
• 1 teaspoon ground ginger
• 1/2 teaspoon paprika
• 2 teaspoons masala curry powder
• 1 teaspoon oregano
• 1 teaspoon salt (plus 1 teaspoon extra to remove water from eggplant)
• 1 teaspoon chilli flakes
• 1 can coconut, full cream
• 1/2 cup green lentils
• 2 cups chicken broth
• 1 teaspoon black pepper
• 1/4 teaspoon cumin
• 1/2 teaspoon Royco Usavi mix, chicken (optional)
• 2 bay leaves
• 1/2 cup fire-roasted tomatoes, diced
• 3 garlic cloves
• 2 tablespoons ghee
• 2 tablespoons olive oil
• 2 tablespoons sesame seed oil
• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 teaspoon fish sauce
• 1 teaspoon rice vinegar
• 2 tablespoons + 1/2 cup fresh cilantro, roughly chopped (optional)
• 1/3 cup silvered almonds (optional)

Instructions

1. Slice the eggplant in half and sprinkle with 1 teaspoon salt to draw out excess moisture. Let sit, then pat dry when ready to prepare.
2. Peel and mince the garlic cloves. Roughly chop your washed parsley.
3. In a separate bowl, combine your spices: ginger, masala curry powder, paprika, oregano, salt, pepper, chili flakes, and any other spices.
4. Chop the eggplant into bite-sized pieces and sauté with the sesame oil until softened and golden brown. Remove from the pan and set aside.
5. In the same pot, melt ghee over medium heat. Sauté the onion and garlic for 2–3 minutes, or until the onions are translucent. Add the spice mix and stir to bloom the flavors for about 1 minute (add a bit more ghee or the olive oil if needed.
6. Deglaze the pot with soy sauce. Add the tomato, red wine vinegar, and lentils. Stir and cook for 1–2 minutes, then pour in the broth to cover and bring to a boil. Reduce heat and simmer for about 15 minutes, or until the lentils are softened.
7. Add the eggplant back to the pot, followed by the coconut milk, bay leaves and 2 tablespoons parsley. Simmer for another 10 minutes.
8. Finish with a splash of fish sauce and rice vinegar. Season to taste. Remove from heat and let sit for 2–3 minutes.
9. Serve topped with extra parsley, sliced almonds, and a scoop of aromatic rice.

Nutrition Facts

Calories

378

Fat (grams)

24.9 g

Carbs (grams)

27.5 g

Fiber (grams)

12.6 g

Sugar (grams)

8.8 g

Protein (grams)

10.2 g

I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.

https://www.dontmissmyplate.com/how-to-cook/2025/5/9/coconut-eggplant-and-lentil-masala-curry

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Lentil and Mushroom Salisbury 'Steak’

I love the combination of lentils and mushrooms. It made sense to put them together for this recipe. Familiar to many but obscure to some, a Salisbury steak is typically a ground beef burger patty served with gravy. Modern versions call for the addition of sauteed mushrooms, and the dish is generally paired with green beans or peas and mashed potato. I steamed some peas and made a quick sweet potato mash. http://npengage.com/nonprofit-fundraising/design-fundraising-appeal-that-raises-more-this-december/

I made sure the lentils and mushrooms were well-flavoured for the patty base. You could get pre-cooked vegetables and beans, which saves you time if you don’t meal prep, but it gives you more control. For a homemade mix, get dried lentils, soak them overnight, then cook in broth and store until it’s time to make the patties. As for the button mushrooms, you can roughly chop and saute in advance, then mix with the cooked lentils. I kept mine as larger chunks to give the patties textures.

For the mushrooms in the gravy, I used shiitake. They are juicy, packed with flavour and enhance whatever you add them to, serving as the perfect bite and umami. You get the creamy, ‘meaty’ taste while enjoying the lentil patties with even more mushroom.

Ingredients

Patties/’steak’:

1 1/2 cups cooked lentils

1/2 cup cooked button mushroom, roughly chopped

1 teaspoon Worcester sauce

1 large garlic clove, minced

1/2 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon Fenugreek powder

1/2 teaspoon coriander

1/2 teaspoon cumin

2 vegetable bouillon cubes, crushed

2 tablespoons Italian seasoning

1/4 cup Panko breadcrumbs

1/4 cup regular breadcrumbs

1 egg

1/2 yellow onion, grated

2 tablespoons tomato sauce/ketchup

2 teaspoons Dijon mustard

Mushroom gravy:

1/2 cup Shiitake mushrooms

1/2 teaspoon salt

1 teaspoon cracked pepper

1-2 cup(s) vegetable broth

Olive oil

2 tablespoons butter

1/2 teaspoon lemon juice

2 tablespoons flour

1 tablespoon mustard

2 teaspoons Worcester sauce

1/2 yellow onion. diced

1 teaspoon minced serrano pepper

1 large garlic clove, minced

Instructions

First, make your steaks! In a large bowl, add the onion, garlic, and breadcrumbs, mix with your hands and set aside for 5-10 minutes.

Add cumin, coriander, fenugreek powder, Italian seasoning, salt, pepper, bouillon cubes, lentil and mushroom mix, mustard, tomato sauce, and egg. Give it another good mix until the ingredients are evenly distributed, then shape your patties to the desired size and thickness - don't make them too thick and make sure they are the same size and cook evenly. Chill in the fridge for 10 minutes.

Fry the lentil mushroom steaks on medium-high heat in some olive oil, 4-5 minutes each side or until the surface begins to brown and get crispy. Remove from the nonstick pan set aside.

Time for the gravy. Using the same large pan or a large pot, saute the onion, chilli pepper, and garlic with olive oil for about 3 minutes, until fragrant and softened. Add the butter followed by the shiitake mushrooms. Sweat out for another 6-8 minutes. Add the Worchester sauce, mustard, and broth, and stir.

Gradually add the flour in parts, mixing each time to thicken the gravy. Add the patties back and nestle in the gravy, scoping over each patty.

Serve hot with sweet mashed potatoes, butter and steamed peas.

Mini Jerk Mushroom and Lentil Empanadas with Ricotta

Empanadas are pockets of deliciousness. If you need a light appetizer for your guests or yourself, these mini empanadas packed with flavour and heat are perfect. 

In case you didn’t know, empanadas translate to ‘embreaded’ or ‘wrapped in bread’, and you can thank the Spanish for this little filled pastry invention! However, several cultures consider them a mainstay in their cuisine repertoire. 

The glorious thing about empanadas is that you can stuff them with, well anything!

I decided to take a Caribbean twist and loaded these bites with jerk-marinated lentils and mushrooms. The baby Bella mushrooms add the umami, and the lentils additional flavour and substance. They also happen to be some of my favourite legumes!

One thing about turnovers is that you don’t want the filling to be flavourless or dry. There are four things you can do to address this:

• Add tomatoes and/or tomato paste

• Simmer your filling in broth

• Add some cheese (moist like ricotta would be best)

• Use a dip or sauce

Regarding the jerk seasoning, you can make it from scratch or save time and get something in the store - which is what I did! The same goes for the lentils. I typically cook mine from scratch after soaking them overnight, but you can find an organic can of precooked lentils instead as well. I hope you enjoy these! 

Ingredients

5 ounces baby Bella mushrooms (chopped)

1 can lentils

2 tablespoons butter

1 tablespoon olive oil

1/4 large orange bell pepper, chopped

1 cup jerk marinade

1 1;2 tablespoons garlic minced

1/4 yellow onion, diced (optional)

1 tablespoon soy sauce

1/4 cup tomato paste

1/2 teaspoon salt

1/3 cup broth

1 teaspoon black pepper

1/2 teaspoon cumin

1/3 cup ricotta cheese

Parmesan cheese, shredded

1 tablespoon fresh thyme

2 pie crusts, thawed

1 egg, beaten

Instructions

Marinate the lentils and mushrooms overnight.

In a nonstick saucepan melt the butter and olive oil. Add the garlic, onion, salt, pepper, and cumin, sauté for 2-3 minutes until fragrant.

Add the mushroom-lentil mixture, along with the peppers, tomato paste, and fresh thyme. Cook for 5 minutes over medium-high heat, stiring frequently.

Pour in the broth and simmer for another 5 minutes, until the mixture has thickened and most of the liquid is incorporated - you don't want a dry mixture, but you still want it wet enough to be moist, but not too moist to avoid soggy empanadas. Use your judgement.

Roll out each pie crust on a lightly floured surface, enlargening it slightly. Using a cookie cutter or mason jar lid, cut circular shapes where you will place your filling.

Using a 1/2 teaspoon, scoop the mushroom-lentil mixture on one side of each disc. Then, spoon some ricotta and parmesan cheese on top. Fold over the dough and use a fork to seal shut the empanadas. Measure to make sure they are evenly filled, but try not to overdo it as you can end up with messy empanadas and spillage!

Brush the turnovers with the egg wash to ensure the crust bakes to a golden finish.

Bake at 400F for 25-30 minutes. Serve hot!

Spooky Lentil Spaghetti Bolognese

Woo-Hoo! It’s that time of the year again, and one of the few times I get to play with my food without feeling any guilt. Halloween is also an opportunity for parents to have some fun in the kitchen with the young ones who like to get involved in the cooking process.

Are you looking for some ideas for a spooky dish? Try my plant-based Bolognese!

If you prefer ground beef or turkey, you can easily make the swap. In this case, I used red lentils. They are one of my favourite sources of protein. These legumes are filing and absorb all the flavours you use. I also wanted the lentils to match my theme due to the colour, but you can use green or brown lentils as well! One tip with red lentils is to not overcook them! They will disintegrate quickly.

The olives function as eyes - or eggs, whatever you think - but they also add a nice flavour punch as well. Olives are not, however, a part of the traditional bolognese recipe.

Ingredients

1/2 box spinach spaghetti noodles

1 cup red lentils, dry

3 cups broth (beef or vegetable)

2 teaspoons salt

2 tablespoons black pepper

1 tablespoon Italian seasoning

1 tablespoon dried parsley

Fresh parsley

14/ cup grated parmesan cheese

Olives

Truffle oil (optional)

1 teaspoon fenugreek powder

1 tablespoon Royco Usavi (optional, spice blend)

2 tablespoons olive oil

2 tablespoons butter

1 teaspoon coriander

1 tablespoon garlic, minced

1/3 cup red wine or cooking wine

1/8 cup soy sauce

1/4 cup shallots, diced

1/4 cup carrot and leek mix, diced

2 tablespoons tomato paste

1 1/2 cups tomato ragu

Instructions

Get your lentils cooking. Wash and set aside in a strainer.

In a large nonstick pan with the butter and olive oil, add the garlic and spices. Cook for 2 minutes until fragrant.

Add the shallots and lentils and sauté for 2 minutes. Follow with the carrots and leeks, cook for another 3 minutes.

Add the tomato paste, soy sauce, wine, and ragu. Bring to a boil for about 2 minutes, stirring frequently.

Reduce heat, add the broth and simmer for about 15 minutes. Stir frequently to prevent the lentils from sticking to the bottom of the pan. If necessary, add a little more (equal parts) ragu and water until the lentils are soft but still have a bite. Season with more salt and pepper to taste.

While the lentils are cooking, prepare your noodles. Prepare as the package directs, cool with cold water and drain.

Plate your little monstrosities! 🍝🎃🧟‍♀️

Spoon the spaghetti followed by the saucy lentils, then place a few olives on top of the Bolognese. Remember they have a powerful taste, so not too many!

Garnish with fresh parsley, truffle oil, and parmesan cheese. Serve hot!

Black Bean & Lentil Bobotie

Think of bobotie as a curried shepherd’s pie with a layer of egg custard instead of potato on top. This rendition of the traditionally South African dish, however, is vegetarian. The recipe usually uses ground beef seasoned with curry powder, chutney, and other fruits and spices. It is still a filling, protein-packed deal and is equally as delicious with the use of black beans, lentils, cheddar cheese, and spices familiar to Mexican cooking such as chili powder, cumin, and chipotle.

What you need 🛒🛒🛒:

1 tablespoon butter

2 tablespoons vegetable oil

1/4 cup red onion, chopped

3 large green onions/scallions, chopped

1/2 jalapeno, finely chopped

1 teaspoon garlic

1 teaspoon chili flakes

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon chipotle

1 teaspoon chili powder

1 teaspoon cilantro (dried or fresh)

1 teaspoon cumin

8oz dry lentils, soaked (half a 16oz packet)

1 can black beans

1 can diced tomato (15oz)

1 tablespoon tomato paste

2 1/2 cups broth

2 slices of bread

6 bay leaves (3 to garnish)

2 eggs

3/4 cup milk

1/4 cup heavy cream

1/2 cup sharp cheddar cheese, shredded

What you do 🍳🍳🍳:

Step  1

Heat the butter and oil. Add the onions, garlic, jalapeno, and chili flakes, sauté for 3 minutes. Add all the spices, cook for another 2 minutes.

Step 2

Soak the bread in some water, set aside.

Step 3

Add the lentils, sweat them out for about 5 minutes until fragrant and they begin to soften. Add the tomatoes and tomato paste, cook for another minute.

Step 4

Add the broth, black beans, and 3 bay leaves, simmer for about  10 minutes.

Step 5

Squeeze the water out of the bread then whisk it into the pot, remove the bay leaves.

Step 6

Pour the mix into an oven-proof pan, sprinkle the cheese on top.

Step 7

Beat the eggs, cream, and milk, season with some salt and pepper. Pour over the bean mix, top with some bay leaves and bake at 350F for 40-45 minutes. (Broil for an additional 5-10 minutes to further brown/cook the egg custard if necessary). 

Serve hot with avocado and sour cream, enough for 4-5.