
Devices & Accessories
Aubergine, Spinach & Lentil Curry
Prep. 10 min
Total 25 min
6 portions
Ingredients
-
fresh coriander for serving10 g
-
onions quartered120 g
-
garlic cloves2
-
fresh root ginger cut in round slices (2 mm)10 g
-
fresh green chilli halved1
-
olive oil15 g
-
aubergines cubed (1 cm)350 g
-
red split lentils rinsed150 g
-
black mustard seeds1 tsp
-
garam masala2 tsp
-
tomato purée15 g
-
fine sea salt¼ tsp
-
vegetable stock300 g
-
ripe tomatoes quartered450 g
-
coconut milk400 g
-
fresh spinach leaves150 g
Nutrition per 1 portion
Calories
175 kcal /
731 kJ
Protein
8.9 g
Fat
4.4 g
Carbohydrates
24.9 g
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