Eggplant, Spinach & Lentil Curry
TM5 TM6

Eggplant, Spinach & Lentil Curry

4.6 (32 ratings)

Ingredients

  • ½ oz fresh cilantro leaves
  • 4 oz onions, quartered
  • 2 garlic cloves
  • ½ oz fresh ginger, peeled, sliced (⅛ in.)
  • 1 bird's eye chili, fresh, halved
  • 1 tsp black mustard seeds
  • ½ tbsp olive oil
  • 1 tsp garam masala
  • 1 heaping tbsp curry powder, or to taste
  • 1 tsp vegetable stock paste, homemade
  • 1 tbsp tomato paste
  • 5 oz red lentils
  • 12 oz eggplant, cubed (1 in.)
  • 10 oz water
  • 16 oz fresh Roma tomatoes, diced (½ in.)
  • 13 ½ oz coconut milk (approx. 1 can)
  • 5 oz fresh spinach leaves
  • salt, to taste

Nutrition
per 1 portion
Calories
731 kJ / 175 kcal
Protein
8.9 g
Carbohydrates
24.9 g
Fat
4.4 g

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