Eggplant, Spinach & Lentil Curry

Eggplant, Spinach & Lentil Curry

4.1 104 ratings

Prep. 10 min

Total 25 min

6 portions

Ingredients

fresh cilantro leaves
½ oz
onions quartered
4 oz
garlic cloves
2
fresh ginger peeled, sliced (⅛ in.)
½ oz
bird's eye chili, fresh halved
1
black mustard seeds
1 tsp
olive oil
½ tbsp
garam masala
1 tsp
curry powder or to taste
1 heaping tbsp
vegetable stock paste, homemade
1 tsp
tomato paste
1 tbsp
red lentils
5 oz
eggplant cubed (1 in.)
12 oz
water
10 oz
fresh Roma tomatoes diced (½ in.)
16 oz
coconut milk (approx. 1 can)
13 ½ oz
fresh spinach leaves
5 oz
salt to taste

Difficulty

easy

Nutrition per 1 portion

Calories 283.2 kcal / 1184.8 kJ

Protein 10.6 g

Fat 11.6 g

Carbohydrates 31.3 g

Fibre 8.2 g

Saturated Fat 9.2 g

Sodium 44.3 mg

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Midweek Meals 11 Recipes
United States

Simple Ideas 179 Recipes
United States

You might also like...

Butternut Squash Coconut Curry

Butternut Squash Coconut Curry

40 min

Lentil Mushroom Stroganoff

Lentil Mushroom Stroganoff

55 min

Black Bean Walnut Patties

Black Bean Walnut Patties

35 min

Roasted Cauliflower and Kale Soup

Roasted Cauliflower and Kale Soup

1 h 5 min

Sweet Potato and Zucchini Frittata

Sweet Potato and Zucchini Frittata

45 min

Chickpea and Lentil Soup with Dukkah

Chickpea and Lentil Soup with Dukkah

1 h 5 min

Cauliflower and Date Tagine

Cauliflower and Date Tagine

55 min

Green Lentil Risotto with Asparagus

Green Lentil Risotto with Asparagus

45 min

Greek Lentils and Rice

Greek Lentils and Rice

40 min

Carrot Ginger Soup

Carrot Ginger Soup

20 min

Vegetarian Chili

Vegetarian Chili

50 min

Risotto with Spinach and Peas

Risotto with Spinach and Peas

30 min