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Eggplant & Lentil Apricot Curry

50 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!



50 min


20 min


30 min

Free from

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Treenut symbol

tree nut

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Roasted eggplant

  • 2
    medium eggplants
  • 1 tsp (5 mL)
    olive oil
  • 1 tsp (6 g)


  • 1 cup (200 g)
    uncooked basmati rice
  • 2 tsp (10 mL)
    vegetable oil
  • 1
    medium onion, diced
  • 3
    cloves garlic, minced
  • 2 tsp (4 g)
    ground cumin
  • 2 tsp (4 g)
    ground coriander
  • 1 tsp (3 g)
    ground cinnamon
  • 1
    bell pepper, diced
  • 1⅔ cups (400 g)
    canned diced tomatoes
  • 1 cup (180 g)
    cooked brown lentils
  • ¼ cup (32 g)
    dried apricots, diced
  • ½ tsp
  • ¼ tsp
    ground black pepper


  • ¾ cup (180 mL)
    unsweetened coconut yogurt
  • 5
    fresh mint leaves, thinly sliced
  • ½
    lemon, cut into wedges


  1. Line a baking tray and preheat oven to 390°F (200°C)*.
  2. Cut each eggplant in half lengthwise and cut cross-hatches into the flesh**.
  3. Sprinkle each side with oil and salt and rub them in. Place the eggplant on a lined baking tray cut side down, and bake for 20 minutes.
  4. Meanwhile, cook the rice according to the package instructions.
  5. Meanwhile, heat the 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 30 seconds. Then remove the pot from the heat.
  7. Remove the roasted eggplant from the oven. When cool enough to handle, scoop out the soft flesh with a spoon and transfer to the pot. Discard the skin.
  8. Add the remaining curry ingredients to the pot and heat through until the bell peppers are soft but still crunchy.
  9. Serve with coconut yogurt, mint, and a squeeze of lemon juice overtop. Enjoy!


  • * We used top and bottom heating (not fan-assisted/convection).
  • ** To reduce the bitterness of mature eggplants, optionally soak the scored eggplant in a saltwater solution (2 tsp salt per litre of water) for 10 - 15 minutes. Then drain, rinse, and pat dry. Skip this step for smaller eggplants or those with few seeds.


  • Keep in an airtight container in the fridge for up to 4 days.
  • Store in the freezer for up to 1 month.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 15%

uncooked basmati rice

Proteins 5%

cooked brown lentils

Fruits & Veggies 80%

medium eggplant

medium onion

clove garlic

bell pepper

canned diced tomatoes

dried apricot

fresh mint leaves



unsweetened coconut yogurt


olive oil

vegetable oil

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

Rate this post

Leonie Deschamps - May 18, 2024, 8:13 p.m.

Very tasty curry! Thank you for this recipe!

Sanna - May 14, 2024, 8:21 p.m.

Another hit from the app! Love how quick it comes together after roasting the eggplant and the apricots make it so much fun to eat! I prefer it with naan or even any other kind of bread over rice. I'm adding this to my list of staple recipes to make, thank you for another easy and satisfying recipe!

PUL Team - May 15, 2024, 1:43 a.m.

Woohoo! So glad that you enjoyed the curry, Sanna, it means a lot 🙌

Danny Greene - April 29, 2024, 1:51 a.m.

20 minutes wasn’t long enough for the eggplant that I used. Should have cooked longer.

Maarten Immerzeel - April 10, 2024, 7:57 p.m.

Great combination of different tastes and textures. Great way to get more eggplant on the menu :)

Lena - April 9, 2024, 2:49 p.m.

This was amazing, I really loved the flavours and textures! We had to use red lentils instead which worked very well. I am usually not a big fan of coconut yoghurt, but I agree with previous comments and in combination with mint and lemon, this was really exceptional! Thank you!

PUL Team - April 10, 2024, 1:22 a.m.

Yayy so happy to hear you enjoyed it, Lena 🥰✨

Jennifer Upham Clift - March 16, 2024, 4:26 p.m.

I love this recipe and have made it several times. So easy and so tastie. Serve with some naan and dinner is ready!

Melanie - Feb. 23, 2024, 5:32 a.m.

I made this dish last week and absolutely loved it! Such a simple yet flavorful recipe. I served it over (chickpea) couscous. Didn’t have any mint at home but reading all the reviews now I‘ll make sure to add the mint when I make it next time.

PUL Team - Feb. 23, 2024, 8:26 a.m.

Thanks for sharing your experience with the curry, Melanie - we're so thrilled it was enjoyed!

Eric Altmayer - Feb. 12, 2024, 2 a.m.

Absolutely delicious! Followed the recipe to the gram. The coconut yogurt, mint & lemon are highly recommended, it really does bring it all flavours together.
Thank you for sharing this lovely recipe!

PUL Team - Feb. 12, 2024, 9:09 p.m.

Thanks for taking the time to try the recipe and leave the lovely review, Eric!

Samidha - Feb. 11, 2024, 1:04 a.m.

Hello Sadia and team,

I've been following your videos and website for a few years now. Love your work! I tried this recipe tonight and it turned out great, very wholesome and tasty! I added a little bit of Italian parley along with the mint.
Thank you for all your work and such wonderful recipes! Hello too from a fellow Canadian!

PUL Team - Feb. 12, 2024, 5:40 a.m.

Thank you so much for your kind words and support, Samidha! Thanks for welcoming us into your kitchen all these years. Greetings to Canada, and happy cooking 🥰

Steve - Dec. 11, 2023, 1:05 a.m.

I made this when the YouTube video dropped and found it INCREDIBLE. I spontaneously think about this recipe every few months and am never disappointed when I make it 🤗

PUL Team - Dec. 11, 2023, 3:47 a.m.

Woohoo! We're so thrilled that the curry is being enjoyed, Steve 🤗✨

Mia Walker - Nov. 14, 2023, 2:01 a.m.

Quite good! My store was out of mint and I accidentally bought favored yogurt. 🤣 I also used brown basmati rice as that's what I had in the house. Next time I definitely want to try with those additions!

Celest Hilton - Oct. 15, 2023, 5:57 a.m.

I had so much fun making this meal. It was so nourishing and I loved the savory met with the apricot🙌🏾

Martunia - Aug. 17, 2023, 7:40 a.m.

I love eggplants! I find that they're quite unappreciated vegetables and I was very eager to try this recipe. I wasn't disappointed, the flavors work so well together and the addition of fresh mint leaves and yogurt on top makes it a great summer dish. I'm hoping for many more eggplant recipes on the app 😉 (Android user)

PUL Team - Aug. 18, 2023, 7:10 a.m.

So glad the eggplant curry was enjoyed, Martunia, thank you! We will have some more eggplant recipes on the app. Thanks for your patience with it 🤗

cm - Aug. 14, 2023, 1:29 p.m.

i've made a ton of recipes from PUL over the past two years, but this one is probably my absolute favorite. reminded me of my mom's cooking (much needed as a student living far away from home).

PUL Team - Aug. 14, 2023, 6:39 p.m.

Hey there, Cm, it's heartwarming to know that the curry brought back memories of your mom's cooking, especially when you're away from home. Sending lots of love your way, and all the best with your studies ✨❤️

Lois - March 28, 2023, 5:07 p.m.

Wonderful, as usual! Thank you!

Vivian - Jan. 19, 2023, 6:02 a.m.

Hi, I was thinking to replace maybe half or so of the lentils with something else to make this lower FODMAP. Do you have any suggestions (maybe another vegetable or tofu)?

PUL Team - Jan. 20, 2023, 4:42 a.m.

Hey Vivian, yes firm tofu is lower in FODMAPs than lentils, in addition to vegetables such as zucchini. There is a list of lower FODMAP sources and more resources here:… 🙂

Rose - Jan. 15, 2023, 9:22 p.m.

SO good!! I made this with mung beans, used some frozen fresh coconut because I didn't have coconut yogurt, and sped up the process by using some jarred pre-fire-roasted eggplant (shoutout to my local Turkish store for all these ingredients). I love the combination of sweet and savory. Now very inspired to try more curries/stews that use dried fruit.

PUL Team - Jan. 16, 2023, 12:20 a.m.

Mmmm love the modifications, Rose - thank you for taking the time to share! Happy cooking 🤗

Shaila - Dec. 18, 2022, 12:11 a.m.

Hi, could I do this with yellow split pigeon pea lentils instead of brown?

PUL Team - Dec. 18, 2022, 4:48 p.m.

Hey Shaila, yes you can - the texture will just be a bit softer 😊

Anastasiia - Nov. 30, 2022, 5:20 p.m.

I loved it! I skipped dry apricots and paprika (I simply didn't have any of those) and it tasted great :) I also want to mention that the website design is very pleasing to the eye, especially all these small beautiful details. I can imagine it took a lot of effort to establish the final design. So I feel like it's worth being complimented on. I also really appreciate your youtube channel. Since I am trying to switch to a more plant-based diet, your recipes inspire and help me a lot.
Lots of love. Wish you and the PUL team a great day!

PUL Team - Dec. 1, 2022, 6:26 a.m.

Aw it means so much, Anastasiia, thank you! All the best on your journey with plant-based foods 🌱

Marta Collu - Nov. 21, 2022, 7:43 p.m.

I tried this recipe and and I love it! Apart from the time needed to bake the eggplants, it comes together very quickly 🙂 Thanks Pick up Limes!

PUL Team - Nov. 21, 2022, 7:53 p.m.

Thank YOU, Marta :D

Sonja - Nov. 11, 2022, 10:15 a.m.

Absolutely love this recipe and keep coming back to it. Love the apricots, and it's absolutely heavenly with the coconut yogurt and mint!

PUL Team - Nov. 11, 2022, 5:56 p.m.

Thank you, Sonja, we're so happy the curry is being enjoyed!

Tuyet - Oct. 3, 2022, 4:22 p.m.

This meal was yummy. Loved the apricot sweetness. Not sure if it's just me but I made one of the other curry recipes on here and the prep time seems way off. Not sure if it doesn't include cutting and slicing time but it usually always takes me double the time that is listed which makes a big difference in the amount of time I need to set aside for cooking.

PUL Team - Oct. 6, 2022, 2:02 a.m.

Hey Tuyet, so glad it was enjoyed and thank you for sharing your experience with it. The key to making this recipe speedy is to prepare ingredients while other ingredients are cooking. This is what we were hoping to highlight in the way we structured the directions. We'll note down the feedback to help us improve moving forward though, thank you! 😃

Cecile - Sept. 19, 2022, 10:51 p.m.

Love it.... made it several times and it always wasxa success.

Miranda - Sept. 11, 2022, 5:59 p.m.

Really really tasty! 🤩

Sara - Sept. 6, 2022, 6:49 p.m.

I did this today! I didn’t have apricots so I used dates and it worked out just perfectly ! Thank you 😊

PUL Team - Sept. 7, 2022, 4:56 p.m.

Dates sound delicious, Sara, we're so glad to hear!

Melquea - Aug. 31, 2022, 3:21 a.m.

Absolutely delicious. My partner LOVED this and I did as well. I used fresh apricots, but I love the suggestion to add raisins. I'll add that for sure!

PUL Team - Aug. 31, 2022, 5:34 p.m.

Woohoo! It means so much, Melquea, thank you 🤗

Annalisa - Aug. 16, 2022, 5:41 p.m.

Would fresh apricots be just as good as dried apricots?

PUL Team - Aug. 17, 2022, 2:28 a.m.

Hey Annalisa, we prefer dried apricot for a more concentrated sweetness to balance out this dish. You could experiment with fresh apricots if desired though. If you try it with fresh apricots, we'd recommend removing the skin and adding more to taste for sweetness 🙂

Carmen - July 8, 2022, 1:40 p.m.

Hi! I tried and it was so good. My husband doesn't like it very much curries and this one he liked. Thanks!

PUL Team - July 9, 2022, 2:15 a.m.

A huge compliment, Carmen, thanks a bunch!

Steffi - June 20, 2022, 1:46 p.m.

Yummy! And very easy to make!

Emily S - June 16, 2022, 8 a.m.

I've made this recipe so many times with a few tweaks depending on what I have in the pantry, I've found raisins work really nicely as a substitute for the dried apricot. Thanks so much for your delicious inspiration! :)

PUL Team - June 17, 2022, 7:34 a.m.

Mmm raisins sound like a delicious substitute, Emily! So glad it's being enjoyed 🙂

Amber - June 10, 2022, 2:24 a.m.

This meal is so delicious. I have made it a couple of times. 5 stars for taste. The only down side for me is it does take longer than 40 minutes. However, that could just be because I am slow when it comes to chopping.

PUL Team - June 12, 2022, 10:50 p.m.

Thank you for taking the time to share, Amber! One key to the speed provided is to prep ingredients while others are cooking. This is what we were hoping to highlight in the way we structured the directions. We're so glad the curry was still enjoyed and we'll be sure to note down the insight to help us improve 😃

Erica - June 9, 2022, 7:33 p.m.

Eggplants are one of my favorite vegetables - so thanks for giving me a new way to use them! I'm such a fan of the sweetness the apricots bring to this curry. Yum!

PUL Team - June 10, 2022, 10:52 p.m.

Woohoo! So glad it's being enjoyed, Erica 😊

Thea - April 4, 2022, 9:08 a.m.

Would it work to add coconut milk to this to make it more saucy/creamy? If so, when would I add it and would you recommend adding any extra spices? Thanks!

PUL Team - April 5, 2022, 5:18 a.m.

Hey Thea, you could certainly add some coconut milk if desired! Perhaps after step seven and before step eight would work nicely. You could then give the curry a taste test and add more spices if needed :)

Marijn - March 21, 2022, 7:53 p.m.

I loooove this recipe! This evening I made it for the second time and it was delicious. Just be careful: the roasted eggplant is extremely tasteful, so make sure you don't eat it all, before adding it to the curry haha :p I didn't soak the eggplants in a water bath, and I used zucchini instead of red bell peppers, but it was still delicious. Thank you!

PUL Team - March 23, 2022, 3:18 a.m.

Haha love the tip, Marijn! We're so glad the curry was enjoyed with the modifications as well 😊

A - Feb. 25, 2022, 11:12 a.m.

One of our all-time favourites!

Rianne Sanders - Feb. 22, 2022, 4:35 p.m.

It was delicious:-) Thank you!

Nuria - Jan. 20, 2022, 3:19 a.m.

So, I had to make some changes, just because I love to play with my taste buds. Anyway, I used cremini mushrooms, I reduced lentil amount by a lot, and I reduced the amount of canned tomatoes. It came out fantastic! The idea of eggplant with apricots is good. I also used Indian small eggplants, very delicious. I found you through Nisha on YouTube, I saw that you are from Afghanistan. I am actually from Kyrgyzstan 🙂. Can’t wait to try more of your recipes!

PUL Team - Jan. 21, 2022, 5:57 a.m.

Mmm sounds incredible, Nuria, and love the connection! Happy cooking ✨

Marie - Jan. 7, 2022, 10:12 a.m.

One of my top 3 favorite recepies from this delicious site <3

PUL Team - Jan. 7, 2022, 5:06 p.m.

A huge compliment, Marie, thank you!

Sonia - Nov. 5, 2021, 7:40 p.m.

What would you switch the bell pepper for ? I can't stand the taste. I know it's completly different but what about zucchini ? Going to try this next week! Thanks !

PUL Team - Nov. 6, 2021, 12:16 a.m.

Hi Sonia, you could omit the bell peppers in that case. Zucchini is also a great idea for a substitute, although some others may be a less tangy pepper if you enjoy spice, carrots, or more tomato/onion 😊 The taste will certainly be less sweet with these ones but the curry should still be delicious. Do let us know if you experiment with it!

Hannah - Oct. 29, 2021, 8:15 p.m.

delicious !! I doubled the apricots & added a tsp of date nectar, thank you for the recipe :)

PUL Team - Oct. 31, 2021, 6:10 p.m.

Mmm sounds lovely, Hannah, thank you for sharing!

Clara - Oct. 26, 2021, 1:54 p.m.

Lovely recipe ! I am usually not a big fan of lentils but here it works great :) i also love the combination of the vegetables with the apricots. Very interesting !!

PUL Team - Oct. 27, 2021, 2:10 a.m.

Woohoo! So happy the curry was enjoyed, Clara ✨

Anastasia - Oct. 11, 2021, 12:33 a.m.

Amazing! This is now probably my favourite curry recipe. Thank you!

Alica - Oct. 6, 2021, 5:25 p.m.

This looks incredible! Is there a way to make this recipe stove-top friendly?
I am sadly lacking an oven, and wonder how I could achieve the creamy roasting eggplants without it. Is there a specific reason to not include the skin? Would peeling them then stir fry them be still alright?

Thanks in advance :)

PUL Team - Oct. 6, 2021, 6:07 p.m.

Hi Alica! All lovely questions 😊 The skin of eggplants tends to be a bit tough and sometimes bitter. The skin is left on initially to make roasting easier. If making it on the stove, I have two suggestions: 1) peel, cube into small bite-sized pieces, add oil to a pan, add the cubes, cover with a lid, and stir periodically - this should achieve a similar creaminess as when cooked in the oven, or 2) peel, cut the eggplant into slices, add oil to a pan, and fry on each side until golden. Repeat with the remaining slices. Once golden, cut into the desired sizes and add to your curry. This version won't be as creamy, but the flavour might be nicer. Do let us know how it goes if you experiment with this one!

Fiona - Sept. 30, 2021, 7:06 p.m.

Amazing recipe! So many flavours! I just love it! Everybody I made this dish for found it incredible. Thank you for sharing it with us ❤️

PUL Team - Oct. 1, 2021, 6:42 p.m.

Aw this means so much, Fiona! Thank you for the kind words and review 🤗

Merve - Sept. 28, 2021, 5:18 p.m.

Loved it! No faulty recipe! Thank you for sharing!

Lena 🇭🇷 - Sept. 17, 2021, 4:40 p.m.

This was aaaamaaaaziiiiiinggggg!!!
It’s gonna be my new go to curry reciepe.
Thank you for sharing it!

Clare - Sept. 7, 2021, 8:50 p.m.

Thanks to your tip about letting the eggplants soak in salted water first, this dish came out great!

Mia (Romania 🇷🇴) - Sept. 1, 2021, 2:34 p.m.

Hello, lovely people!

I made this dish today. I wanted something different for my lentils, I had two small eggplants. I was a little bit reluctant about the spices, but it turned out discovering an unique, exotic taste.

I had some problems on cooking the eggplants. I read the other comments, so I take into consideration your tips next time.

I didn't have any fresh mint but the dry one is strong (from the bio countryside 😌) so it completed the flavors.

Again, I'm so glad I've "met" you! Thank you for sharing this with us!! Your recipes boost our cooking habits.


PUL Team - Sept. 2, 2021, 2:38 a.m.

Hi Mia, thank you for sharing the review! We're so glad to have you in our PUL community 😃 do let us know if you have any questions about the eggplant!

Oksana - Aug. 22, 2021, 5:35 p.m.

Great recipe, love this dish, cooked many times ! Thank you for sharing ! I aded also dry mango, delicious as well !

Taiwanese Papaya - Aug. 20, 2021, 6:39 a.m.


Ines - Aug. 1, 2021, 9:09 p.m.

This is such a great recipe! We have enjoyed it many times. Any ideas why the eggplant took longer than the 20 minutes? Maybe not enough oil? Thanks again for your great work! I love the website! :-)

PUL Team - Aug. 4, 2021, 6:24 a.m.

Hi Ines! Thank you for the kind words and question. It means so much ☺️ We used medium-sized eggplants (around 500 grams each) for this one so one idea may be the eggplants used were slightly bigger resulting in more time needed to cook them. Ovens also sometimes vary in their strength and airflow. Increasing the temperature a tad may help speed up the cooking time depending on your oven ☀️ Last thing I'm thinking: we cooked our eggplants with the cut-side facing up in the oven, but placing the eggplants cut-side down can also help it cook more quickly, as it traps and cooks in its own steam. I hope these help for now!

Ines - Aug. 4, 2021, 5:30 p.m.

Thanks for the tips! 😊

Sophie - July 28, 2021, 6:24 p.m.

Love this dish and cook it all the time!

Cindy - July 25, 2021, 5:45 a.m.

I wish I could give this recipe a 3.5 rating. It was good but just nothing special for the time that it took to make it. I have no idea who could make this recipe in 25 minutes but I went straight through without stopping and it took one solid hour. I doubled the seasoning which I think helped some but it still seemed to be missing something. I also added in nearly double the amount of diced apricots but still couldn't detect the sweetness. The mint and lemon made a big difference and really kicked up the flavor though! Also, it would help if the written recipe followed the video. The video says to soak the eggplant in salt water but doesn't tell you for how long and the recipe doesn't state anything about soaking or the time. It's minor and I just guessed and it came out fine but it was frustrating not to have that information.

PUL Team - July 27, 2021, 12:57 a.m.

Hey Cindy, this feedback is so incredibly helpful. Thank you for taking the time to share as it helps us improve what we do. Indeed, the timing indicated was not correct, so that's now been updated thanks to your feedback. Thanks for sharing that you preferred the recipe with more spices and apricots - this really helps others who might want to try the recipe! I wonder if the lack of flavour even still could have been because the eggplants that you used were perhaps larger than the ones we used? I found the coconut yogurt is what really helps bring the flavours of the dish together, and would highly recommend it if you ever choose to make this again. And absolutely, I've taken your feedback to heart and will be sure to more closely match the video content to the directions. For now, I've added the soaking bit in the notes section as it's an optional step, and I'm glad it worked out alright for you in any case. Thanks again so much for your time and support, Cindy 🤗

Nicole Mostofa - July 23, 2021, 3:48 p.m.

This recipe is so easy and so tasty. I love eggplants!

Kelly - July 22, 2021, 6:32 p.m.

Made this last week with homegrown eggplant (yay, eggplant season!). My mother brought over a zucchini from her garden so I added that to the mix, too. Overall, I think this is great as is, although I ended up adding maybe 1/2 tsp of curry powder since I was just craving some additional curry spices in the mix. Definitely add the yogurt, lemon juice and mint as suggested. It really elevates the flavors. Thanks for a great recipe!

PUL Team - July 23, 2021, 2:42 a.m.

Mmm homemade eggplant sounds delicious, Kelly, thank you for sharing!

Its Me - July 24, 2021, 6:03 p.m.

Yummmmmmmmmmmmm Homemade eggplant really nice.

Laila - July 16, 2021, 3:48 p.m.

I just love this recipe. I’ve made it multiple times. The combination of apricots, eggplant and tomato is so delicious.

AnneliesVdS - July 13, 2021, 9:14 a.m.

I'm normally not a lentil fan, but I absolutely love this dish. Already made this a couple of times. Can't wait for winter to make this again!

PUL Team - July 18, 2021, 12:10 a.m.

Such a lovely compliment, AnneliesVdS, thank you for sharing! ✨🌻

Gill S - July 10, 2021, 4:28 p.m.

Have made this a couple of times now and loved it! It’s such a fresh flavour and is perfect for left over lunch as it’s not too heavy. My non vegan father absolutely loved it too.

Franziska - July 9, 2021, 2:28 p.m.

This is such a good recipe with plenty of somehow luxurious feeling flavours. I highly recommend it to anyone who likes a hint of sweetness in savoury dishes.

Ana - July 9, 2021, 5:06 a.m.

Loved this recipe, also worked well with prunes when we were out of apricots. Nutritious, filling, and flavourful!

Victoria - July 8, 2021, 8:18 p.m.

The flavor wasn't as vibrant as I wanted it to be. May it's because I used dried lentils and it soaked up too much of the flavor and liquid?

PUL Team - July 13, 2021, 7:10 a.m.

How disappointing to hear, Victoria! Perhaps cooking dried lentils separately before adding them to the dish will help to reduce the lentils from absorbing the other recipe contents 😊

Sabrina - July 4, 2021, 7:39 a.m.

Absolutely delicious! I halfed the cumin and coriander and it was still very very tasty. I love how the apricots bring sweetness to this dish. And it’s interesting how the eggplant acts as a meat replacement for the consistency. I will share and definitely make again. Thank you.

PUL Team - July 4, 2021, 5:50 p.m.

We're so glad you enjoyed the curry, Sabrina, thank you for taking the time to share the review ✨🙂

Amelia - June 9, 2021, 4:08 a.m.

Super yummy! I didn't have apricots, so I substituted green raisins and added some coconut milk for extra creaminess.

PUL Team - June 9, 2021, 6:26 a.m.

Super creative substitutes, Amelia! So happy the curry was enjoyed 🤗

Cris S - June 5, 2021, 4:04 p.m.

This is very delicious, for me for about two days!

PUL Team - June 5, 2021, 9:36 p.m.

We appreciate the review very much, Cris! 🙂

Alica - May 28, 2021, 5:41 a.m.

Hello, I am currently on a low FODMAP diet right now. This recipe looks yummy, but I see some garlic as well as dried apricots... Is there any low FODMAP adjustments you would advise?

PUL Team - May 30, 2021, 7:46 a.m.

Hi there, Alica! Garlic-infused olive oil would work as a substitute for garlic. Feel free to omit the dried apricot if needed. As usual, if you’re looking for further support related to dietary concerns, we recommend finding a dietitian in your area who can support you. Alternatively, Monash university has plenty of resources when sorting through FODMAPs:🤗

Alica - May 31, 2021, 11:21 a.m.

Thank you for the tips! Currently in the elimination phase of the diet and am struggling a lot. As suggested, I am using the Monash app to guide me throughout these 4 weeks. Can't wait to taste the "real" one once this stage is over!

Fio - May 17, 2021, 2:18 p.m.

I tried this recipe and was a bit underwhelmed in terms of flavour. I found it a bit bland, even after I added more spices and would definitely suggest to do that too. It still tasted fine, just nothing I feel like I have to try again :) (I missed the sweet note from the apricots, maybe should have added more than suggested)

PUL Team - May 20, 2021, 6:40 a.m.

Thank you for sharing your review with us, Fio, how disappointing to hear! Although we recognize you may not want to try the recipe again, one thing that may help is being sure to use fresh spices. Perhaps our Green Spinach Coconut Curry may be a recipe with more success as well! 🙂

Daniela - April 24, 2021, 7:12 p.m.

I've been trying your dishes for some time now, and it all works so well! Thank you for sharing. My Saturday routine has been to check your videos, pick one recipe, shop for the ingredients and try something new and wonderful. It's been great. Lots of love from Brazil!

PUL Team - April 25, 2021, 1:09 a.m.

Aww we're so honoured to be a part of your Saturday routine, Daniela! Sending so much love back to Brazil ✨😍

Nat - April 17, 2021, 9:30 a.m.

This was so good! I used extra cinnamon as my cinnamon was a little bit old so not as flavoursome. Really good gluten free meal & very filling. Thanks for the recipe :)

PUL Team - April 19, 2021, 2:50 a.m.

A great tip for older cinnamon, Nat! Thank you for sharing :D

Nadia - April 16, 2021, 4:37 p.m.

this is such a flavorful delicious dish, we love it.

PUL Team - April 19, 2021, 2:05 a.m.

Thank you for taking the time to share your lovely review, Nadia!

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