Aubergine, Spinach & Lentil Curry

Aubergine, Spinach & Lentil Curry

3.9 309 ratings

Prep. 10min

Total 25min

6 portions

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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