
Devices & Accessories
Aubergine, Spinach & Lentil Curry
Prep. 10min
Total 25min
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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Chickpea, Squash and Kale Stew
45min
Root Vegetable Hotpot with Harissa
40min
Iranian Vegetable Stew
1 h 30min
Indian-spiced Roast Butternut and Chickpea Curry
45min
Aubergine, Courgette and Red Lentil Gratin
1 h 10min
Swiss Chard, Chickpea and Tamarind Stew
45min
Aubergine and Sweet Potato Shakshuka with Garlic Cashew Cream
1 h
Cape Malay Vegetable Curry
35min
Chickpea and Tomato Rogan Josh
25min
Vegetable and Chickpea Tagine
50min
Coconut Dhal
20min
Aubergine, Coconut and Peanut Curry
25min