Slow-cooked Aubergine and Split Pea Curry

Slow-cooked Aubergine and Split Pea Curry

3.1 10 ratings

Prep. 15 min

Total 14 h 45 min

4 portions

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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