The following recipe is half of what you will see on the video. I made a double batch because this stew freezes beautifully. You can use more or less curry powder in this. It all depends on the level of heat you want. Here is what you are going to need for this:
1 medium white onion – finely chopped
2 garlic cloves – minced
¼ TBS finely chopped fresh ginger
½ a chili pepper – seeded, membrane removed and finely chopped (opt)
1 TBS chopped parsley
1 medium carrot – finely diced
1 small eggplant – diced
1 small sweet potato – peeled and finely diced
1 tomato – peeled and finely chopped
1 TBS curry powder
8 oz. lentils – any kind – cooked
1 TBS tomato paste
6.5 oz. coconut milk
6 oz. plain yogurt
1 tsp. salt
1 tsp. black pepper
3 TBS canola oil
1. Heat 2 TBS oil in a deep skillet or pan. Add the onion and cook for about 4 minutes – until translucent. Add the garlic, ginger and chili pepper (if using). Mix well and cook for an additional 4 to 5 minutes. Add the parsley, carrots, eggplant, sweet potato and tomatoes. Mix well and cook for an additional 5 minutes.
2. Make a well in the middle and add the remaining oil. Add the curry powder, mix, and cook – stirring constantly – for about 2 minutes. Mix everything well.
3. Add the lentils and mix well. Make another well in the middle and add the tomato paste. Add the coconut milk and stir thoroughly until the tomato paste is completely dissolved. Add the yogurt and mix everything. Add the salt and pepper and mix. Bring stew to a boil and reduce heat. Simmer for 15 to 20 minutes – until the sweet potato is completely cooked through. Serve with rice and enjoy!