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Dinner for 4

Eggplant Lentil Apricot Curry

$13.31for 450 minServes 4

Tender eggplant and lentils simmer with tomatoes, apricots, and warm spices while fluffy rice cooks alongside.

What it costs

Pick your city to see which ingredients are on sale

IngredientAmountCost
Eggplant$1.99/lb typical2 lb$3.98Typical price
Rice$0.08/oz typical8.75 oz$0.69Typical price
Onions$1.29/lb typical0.4 lb$0.52Typical price
Garlic$0.75 each typical0.25$0.22Typical price
Bell peppers$2.49/lb typical0.4 lb$0.93Typical price
Canned tomatoes$0.08/oz typical13 oz$1.07Typical price
Dried beans and lentils$0.11/oz typical7 oz$0.77Typical price
Dried fruit and raisins$0.45/oz typical1.25 oz$0.56Typical price
Shredded coconut$0.30/oz typical2.25 oz$0.67Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical1.5$2.98Typical price
Lemons and limes$0.60 each typical0.5$0.30Typical price
Total for the servings shown$13.31

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Swaps

  • Swap Onions for Red onionsabout $0.20/lb more at typical prices
  • Swap Rice for Quinoa, couscous, barleyabout $0.12/oz more at typical prices
  • Swap Dried beans and lentils for Canned beansabout $0.02/oz less at typical prices
  • 50 minstart to table
  • Mediumdifficulty
  • 4servings as written
  • $$typical cost tier

IndianVegetarianGluten-freeFamilyDinners

Typical price

$3.33 per serving$13.31 for 4

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

  • 2 eggplant
  • 1 tsp olive oil
  • 1 tsp salt
  • 1 1/3 cup long-grain white rice
  • 2 tsp vegetable oil
  • 1 onion
  • 3 clove garlic
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 bell pepper
  • 1 2/3 cup canned diced tomatoes
  • 1 cup cooked brown lentils
  • 1/4 cup dried apricot
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 3/4 cup unsweetened coconut yogurt
  • 5 fresh mint leaves
  • 1/2 lemon

Steps

  1. Rinse the rice, place it in a saucepan with 2 cups water and a pinch of salt, and simmer covered for 18 minutes.
  2. Heat 1 teaspoon olive oil in a large skillet, add chopped eggplant and salt, and cook for 8 minutes.
  3. Heat the vegetable oil in a large pot, then cook the onion, garlic, cumin, coriander, and cinnamon for 5 minutes.
  4. Add the bell pepper, tomatoes, lentils, apricots, salt, pepper, and 1 cup water, then simmer for 12 minutes.
  5. Stir the eggplant into the curry and simmer for 5 minutes.
  6. Stir lemon juice into the coconut yogurt, then serve it with the curry, rice, and chopped mint.

Main ingredient on sale this week? See what to make with dried beans and lentils on sale.

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