Eggplant, Spinach & Lentil Curry
TM6 TM5

Eggplant, Spinach & Lentil Curry

4.1 ( 99 ratings )

Ingredients

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

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 80 000 others are waiting for you!

Sign up for free

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

More information

Alternative recipes