Thai Red Curry with Lentils and Eggplant

Ingredients

• 2 tbsp vegetable oil
• 1 large eggplant, (cut into small square pieces)
• 1 tbsp red curry paste
• 1 can coconut milk
• 1 tbsp soy sauce
• 1 1/2 tablespoon brown sugar or coconut sugar
• 1 1/2 cup vegetable broth
• 1 tsp cornstarch
• 1 cup green lentils
• 1/2 cup fresh basil leaves
• Juice of 1 lime
• 2 teaspoons sea salt
• 1/8 tsp black pepper

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