Carrot & Coriander Dhal Recipe with Sesame Eggplant

One of my all time faves, but can’t take all the credit for this Carrot & Coriander Dhal with Sesame Eggplant recipe, the dhal recipe has been adapted from the Healthy Food Guide recipe, it’s soooo good honestly everyone loves it! This makes the perfect nourishing, tummy warming dish for when you need a hug from the inside.

Lentil Ingredients:

  • 1T coconut oil

  • 2t black mustard seeds

  • 2t cumin seeds

  • 750g grated carrot

  • 1L veggie stock

  • 1C split red lentils

  • 2T crunchy or smooth peanut butter

  • 1T curry powder

  • salt & pepper to toaste

  • fresh coriander to serve

  • coconut yoghurt to garnish


Heat oil, add seeds, and stir until they begin to pop. Add carrot. Let it sweat for 10 minutes. Add stock and lentils and let simmer for 30 minutes or until lentils are soft.

Stir in peanut butter, curry powder, salt & pepper, and simmer until it has a nice thick consistency. Stir in coriander. Turn off heat and serve with a dollop of coconut yoghurt and extra coriander to garnish, and the sesame eggplant.

Eggplant Ingredients:

  • 1 whole eggplant

  • 1T miso paste

  • 1T raw honey

  • 1T tamari

  • 1T ACV

  • 1T sesame oil


Preheat oven to 180 degrees celsius. Cut up eggplant into cubes. Mix rest of the ingredients in a large bowl so nicely combined. Add eggplant cubes to the mix and toss to combine. Pour onto a baking tray and bake in oven for 30-40 minutes until eggplant soft and the sauce has a nice caramel stickiness.

Serve with your carrot and lentil dhal, fresh spinach & coriander on the side. YUMMY.

Enjoy with ❤️Find me on Instagram @therawfoodkitchen