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Slow-cooked Aubergine and Split Pea Curry

Slow-cooked Aubergine and Split Pea Curry
3.1 11 ratings
Prep. 15 min
Total 14 h 45 min
4 portions
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Ingredients

  • yellow split peas
    150 g
  • garlic cloves halved
    2
  • olive oil
    20 g
  • onions cut in wedges
    200 g
  • ground cumin
    3 tsp
  • ground coriander
    3 tsp
  • garam masala
    1 tsp
  • ground turmeric
    1 tsp
  • ground cardamom
    ½ tsp
  • tinned chopped tomatoes
    400 g
  • water plus extra for soaking
    200 g
  • aubergines sliced (2 cm), then cut in pieces (3 cm)
    300 - 350 g
  • salt
    1 tsp
  • ground black pepper
    2 pinches
  • fresh coriander leaves roughly chopped
    5 g

Difficulty

easy

Nutrition per 4 portions

Sodium 2412.4 mg
Protein 48.5 g
Calories 4262.6 kJ / 1018.8 kcal
Fat 26.2 g
Fibre 62.1 g
Saturated Fat 3.1 g
Carbohydrates 123.2 g

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