Main image of Eggplant & Lentil Apricot Curry

Eggplant & Lentil Apricot Curry

25 min



A refreshing and comforting curry recipe. The cooked apricots impart a pleasantly sweet taste to this dish, the coconut yogurt adds a touch of creamy richness, while the mint and lemon make it deliciously refreshing. It's a dish that works equally well in the winter as it does in the summer!



25 min


5 min


20 min

Free from

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  • 2
  • 1 tsp (5 mL)
    olive oil
  • 1 tsp (6 g)
  • 2 tsp (10 mL)
  • 1
    onion, diced
  • 3
    cloves garlic, minced
  • 2 tsp (6 g)
    ground cumin
  • 2 tsp (4 g)
    ground coriander
  • 1 tsp (3 g)
    ground cinnamon
  • 1
    red bell pepper, finely diced
  • 1⅔ cups (400 g)
    canned diced tomatoes
  • 1 cup (198 g)
    cooked brown lentils
  • ¼ cup (32 g)
    dried apricots, diced
  • ½ tsp
  • ¼ tsp
    ground black pepper

Recommended garnishes

  • fresh mint leaves
  • lemon slices
  • unsweetened coconut yogurt
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  1. Preheat oven to 390°F (200°C).
  2. Cut each eggplant in half lengthwise and cut cross-hatches into the flesh. Sprinkle each side with ¼ tsp of olive oil and ¼ tsp salt and rub in.
  3. Place the eggplant on a parchment-lined baking tray and bake for 20 minutes, until the eggplant is easily pierced with a fork.
  4. When fully roasted, remove from the oven, and when cool enough to handle, use a spoon to scrape out the cooked middle, discarding the skin.
  5. While the eggplant is roasting, heat the coconut oil in a large pot on medium-high heat. Sauté the onions until soft, about 3 - 5 minutes. Add splashes of water as needed to deglaze the pot.
  6. Add the garlic, cumin, coriander, and cinnamon and sauté until fragrant, about a minute.
  7. Add the bell pepper, can of tomatoes, lentils, apricots, salt, pepper, and roasted eggplant. Heat through until the bell peppers are soft but still crunchy.
  8. Garnish, and serve with rice or naan, if desired - enjoy!


  • Variations: add in some diced chili pepper for some heat.


  • Keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to one month.

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Margaret - March 22, 2021, 9 a.m.

I just made this yesterday and omgoodness! It is sooo flavorful and yummy! I've been resistant to using salt, but I finally decided I should listen to you and boy does salt make all the difference 🙃 Thank you for your all that you do Sadia!! I've been watching your videos for about 4 years (can't believe it's been that long!) and I always get a thrill when I see you've posted a new video. Much love from the US! 🥰

PUL Team - March 31, 2021, 2:40 a.m.

So happy you gave it a try, Margaret! Thank YOU for being part of our PUL family. Sending lots of love back to the US :D