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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 187.3
  • Total Fat: 6.8 g
  • Cholesterol: 3.6 mg
  • Sodium: 267.0 mg
  • Total Carbs: 24.6 g
  • Dietary Fiber: 7.4 g
  • Protein: 9.4 g

View full nutritional breakdown of Lentil & Eggplant Curry calories by ingredient
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Lentil & Eggplant Curry

Submitted by: MOIRADEROCHE

Introduction

This delicious curry is vegetarian (use veg stock instead of chicken stock). It is enjoyed by meat eaters as well. This delicious curry is vegetarian (use veg stock instead of chicken stock). It is enjoyed by meat eaters as well.
Number of Servings: 6

Ingredients

    350g brinjals, washed
    50ml sunflower oil
    1 large onion, chopped
    2 cloves garlic, crushed
    10-15ml curry powder
    2ml each ground cumin, turmeric, cinnamon
    5ml each fennel and coriander
    375ml (1,5 cups) brown lentils, picked over and rinsed
    750ml (3 cups) vegetable stock or water
    125ml chopped parsley
    5ml salt
    410g tin canned tomatoes
    toasted slivered almonds (optional - not included in calorie count)

Directions

Unless brinjals are very young, chop and degorge: place in a colander, salt quite heavily and put a weight on top. Leave for 30 to 40 minutes, rinse and dry. Heat oil in a large saucepan, and add onion and fry lightly. Add garlic and spices and stir over low heat for a minute or two. Stir in remaining ingredients except almonds, cover and simmer gently for 50 to 60 minutes, stirring occasionally. Add extra liquid now and then – the mixture should not become too thick or dry. Remove from heat and allow to cool. Reheat gently, and serve on brown rice or pasta. Top each serving with toasted almonds.
Serves 6.

Number of Servings: 6

Recipe submitted by SparkPeople user MOIRADEROCHE.






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Member Ratings For This Recipe

  • I used red lentils instead of the brown and it gave the dish a very creamy texture. This plus the flavor combination really makes me feel like there is WAY more fat in here than there is. - 7/26/09

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  • Mmmmmm. This one is a keeper! I used my dried eggplant in it. I added ancho chili powder because I couldn't find my curry powder. It still turned out great. - 6/4/09

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  • Excellent blend of flavours. I omitted the salt and added a pinch of chilli powder for more kick. Highly recommended. - 4/6/09

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