Eggplant, Spinach & Lentil Curry

Eggplant, Spinach & Lentil Curry

4.1 112 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

Sodium 44.3 mg

Protein 10.6 g

Calories 1184.8 kJ / 283.2 kcal

Fat 11.6 g

Fibre 8.2 g

Saturated Fat 9.2 g

Carbohydrates 31.3 g

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