When is curry too much curry?

After spending two months in India I thought I would never eat another curry again.
I can actually remember saying this to my sister about six weeks into our trip. We were sitting in a small, dingy restaurant in Darjeeling eating a sloppy curry for breakfast, yes breakfast, and each spoonful was a horrendous effort, it was as if my body was trying to repel the curry (oh wait actually, if I remember correctly, at that stage it was), and it was then I decided that after India I would never eat another friggin curry.


But after being back in the western world for over a year now, my love of curries has returned.
However I do tend to be a tad predictable when it comes to curry. There's always the usual suspects; coconut milk, curry paste, potatoes, and well basically anything in what I like to call the 'mmm carbs' family.
So the other day I decided to branch out and try a new recipe that I found in the library, and for once I was going to go out, buy all the ingredients and follow the recipe.
The end result was nice but it wasn't anything special, I felt that even as a lighter 'summertime' curry, it was lacking in flavour. Next time I will follow my instincts and stray the recipe slightly. But if you are in the mood for a light curry that doesn't leave the top button of your jeans undone, then definitely give this one a go, just spice it up a little bit more if you feel it's too mild.

Eggplant, Tomato and Red Lentil Curry

3 tbs olive oil

1 large eggplant, cut into 8 pieces

1 red onion, chopped

2 garlic cloves, chopped

1 tbs fresh ginger

250g cherry tomatoes

6-8 curry leaves

1 tbs cumin powder

1/4 tsp chili powder

1 tbs tomato puree

2/3 cup red split lentils

handful of coriander, chopped

Heat oil, cook eggplant for about 5 minutes, turning often until the oil begins to seep back off. Remove and set aside. With remaining oil, cook onions, garlic and ginger for 5 minutes, add cherry tomatoes until softened. Remove and set aside. Add curry leaves and cumin powder to the pan and cook for a few minutes, add chili, puree, 2 cups of water and lentils. Simmer for 15-20 minutes.

Stir in the eggplant and tomato for a few more minutes then add the coriander. Serve with rice.