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Eggplant, Spinach & Lentil Curry

Eggplant, Spinach & Lentil Curry
4.1 113 ratings
Prep. 10 min
Total 25 min
6 portions
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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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