Ingredients
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2 teaspoons olive oil
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1 cup chopped onion
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1 1/2 teaspoons garam masala
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1 teaspoon ground turmeric
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1 teaspoon grated peeled fresh ginger
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2 garlic cloves, minced
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1 (1 lb) eggplant, peeled and chopped
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4 cups water
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1 1/2 teaspoons salt
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2 bay leaves
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2 cups chopped zucchini
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4 1/2 cups hot cooked basmati rice
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1 cup chopped tomato
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1 cup dried lentils
Instructions
- Heat oil in a large pot over medium-high heat.
- Add onion and garam masala; stir/saute 3 minutes or until onion is tender.
- Stir in tomato, turmeric, ginger, garlic, and eggplant; stir/saute 7 minutes or until eggplant is tender.
- Add water, lentils, salt, and bay leaves; bring to a boil.
- Cover, lower heat, and simmer 15 minutes.
- Stir in zucchini; bring to a boil.
- Lower heat, and simmer 10 minutes or until zucchini is tender.
- Discard bay leaves.
- Serve over rice.