Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 187.3
Total Fat 6.8 g
Saturated Fat 1.2 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 4.2 g
Cholesterol 3.6 mg
Sodium 267.0 mg
Potassium 670.6 mg
Total Carbohydrate 24.6 g
Dietary Fiber 7.4 g
Sugars 3.8 g
Protein 9.4 g
Vitamin A 11.6 %
Vitamin B-12 0.0 %
Vitamin B-6 16.8 %
Vitamin C 29.4 %
Vitamin D 0.0 %
Vitamin E 2.1 %
Calcium 6.9 %
Copper 15.5 %
Folate 31.7 %
Iron 21.4 %
Magnesium 12.4 %
Manganese 29.5 %
Niacin 17.4 %
Pantothenic Acid 6.3 %
Phosphorus 16.7 %
Riboflavin 12.3 %
Selenium 6.9 %
Thiamin 14.0 %
Zinc 7.8 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Lentil & Eggplant Curry

View the full Lentil & Eggplant Curry Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Lentil & Eggplant Curry

57 calories of Lentils, (0.25 cup)

43 calories of Chicken stock, home-prepared, (0.50 cup)

40 calories of Extra Light Olive Oil, (0.33 tbsp)

15 calories of Eggplant, fresh, (58.33 grams)

12 calories of Canned Tomatoes, (68.33 grams)

10 calories of Onions, raw, (0.17 large)

3 calories of Curry powder, (0.17 tbsp)

2 calories of Parsley, (0.08 cup)

1 calories of Garlic, (0.33 cloves)

1 calories of Fennel seed, (0.17 tsp)

1 calories of Cinnamon, ground, (0.17 tsp)

1 calories of Turmeric, ground, (0.08 tsp)

1 calories of Cumin seed, (0.08 tsp)

0 calories of Coriander leaf, dried, (0.17 tsp)


Nutrition & Calorie Comments  

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.
Excellent blend of flavours. I omitted the salt and added a pinch of chilli powder for more kick. Highly recommended.