This delicious lentil curry is prepared with fresh eggplant, tomatoes, and a surprise addition of potatoes, all mixed with a flavorful chana masala base. Perfect for weeknight dinners, it combines convenience and great taste.
1: Broil the eggplant for 20 minutes.
2: Dice and roast the small potatoes at 425°F until tender.
3: In a pan, add the olive oil, curry powder, turmeric, and chopped tomatoes.
4: Stir in the canned lentils and the half jar of chana masala base.
5: Add the broiled eggplant and roasted potatoes to the mixture.
6: Serve over rice of your choice.
