Vegetable Curry

I have a new summer fave...this amazing curry from Clean Eating Magazine!!! I have made my tweaks to the original recipe and hope you enjoy this dish as much as I do!!!

2 tbsp olive oil
1 small sweet onion, chopped
1 medium eggplant, cut into 1" cubes
2 small zucchini, cut into 1" cubes
2 handfuls baby carrots, cut into 1/2" coins
1 generous handful of spinach, torn into big pieces
4 Roma tomatoes, chopped roughly
4 cloves garlic, minced
2 tbsp curry powder***
1 1/2 tsp ground cumin
1 1/4 tsp ground coriander
1/8 tsp garlic powder
1/2 cup green lentils
1/2 tsp sea salt
1/2 tsp fresh cracked pepper
3 cups vegetable stock
plain kefir or greek yogurt
whole wheat naan or pita bread

Heat olive oil in a large dutch oven or stock pot over medium high heat. Add onion and saute until onions just begin to brown, about 3 minutes. Add eggplant, zucchini and carrots. Stir and continue to saute for another 10 minutes, until vegetables soften and become golden brown in spots. Add spinach, tomatoes and garlic and saute for 5 minutes, stirring occasionally. Add curry powder, cumin, coriander, salt, pepper, garlic powder, lentils and vegetable stock. Stir to combine. Bring to a boil then reduce to a simmer. Cover and simmer for 30-40 minutes, until vegetables are soft and lentils are tender. Taste and adjust salt & pepper if necessary.

While curry is simmering, brush naan/pita bread with olive oil and grill or broil to warm through.

Ladle curry into bowls and drizzle with a couple tbsp kefir or a dollop of yogurt and serve with naan or pita on the side.

*** I use Morton & Bassett brand curry powder. It is slightly spicy, sweet & smoky in flavor.