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Aubergine, Spinach & Lentil Curry

Aubergine, Spinach & Lentil Curry
3.9 309 ratings
Prep. 10 min
Total 25 min
6 portions
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Ingredients

  • fresh coriander for serving
    10 g
  • onions quartered
    120 g
  • garlic cloves
    2
  • fresh root ginger cut in round slices (2 mm)
    10 g
  • fresh green chilli halved
    1
  • olive oil
    15 g
  • aubergines cubed (1 cm)
    350 g
  • red split lentils rinsed
    150 g
  • black mustard seeds
    1 tsp
  • garam masala
    2 tsp
  • tomato purée
    15 g
  • fine sea salt
    ¼ tsp
  • liquid vegetable stock
    300 g
    300 g chicken stock
  • ripe tomatoes quartered
    450 g
  • coconut milk
    400 g
  • fresh spinach leaves
    150 g

Difficulty

easy

Nutrition per 1 portion

Protein 8.9 g
Calories 731 kJ / 175 kcal
Fat 4.4 g
Carbohydrates 24.9 g

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