Nice and easy: you can put this eggplant stew on the table in 30 minutes

preparation time 30 minutes | 2 persons | 604 kcal

Required

• 1 eggplant
• 2 red onions
• 2 cloves of garlic
• 2 cm ginger
• 1 tbsp olive oil
• 1 tsp coriander seed
• 1 can of lentils (400 g)
• 1 can diced tomatoes (400 g)
• 200 ml coconut milk
• 1 pak choi
• 3 tbsp black sesame seeds

That’s how you make it

1. Cut the eggplant into cubes, chop the red onion and finely chop the garlic.
2. Peel the ginger and chop coarsely.
3. Heat the oil in the frying pan and fry the onions, garlic, ginger and aubergine for 2 minutes.
4. Then add the coriander seeds and fry for a further 2 minutes.
5. Rinse the lentils and drain.
6. Stir the diced tomatoes with the canned liquid and 300 ml of water, the coconut milk and lentils into the aubergine mixture.
7. Bring to a boil and cook for about 10 minutes.
8. Cut the pak choi in half. Place on the stove and cook for a further 5 minutes.
9. Divide the stew between two plates and sprinkle the black sesame seeds on top.

This recipe is from the Easy Vegan Weight Loss Plan, with a 12-week program for healthy weight loss. Written by Sanne van Rooij. For sale via livingthegreenlife.com € 44.95

More inspiration for the kitchen? Every Saturday there is a new recipe on KekMama.nl or view the previous recipes here.