Lentil & Eggplant Curry

Name: Lentil & Eggplant Curry Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 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)

(3)

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 6

Ingredients

350g brinjals, washed50ml sunflower oil1 large onion, chopped2 cloves garlic, crushed10-15ml curry powder2ml each ground cumin, turmeric, cinnamon5ml each fennel and coriander375ml (1,5 cups) brown lentils, picked over and rinsed750ml (3 cups) vegetable stock or water125ml chopped parsley5ml salt410g tin canned tomatoestoasted 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.

Servings Per Recipe: 6

Nutritional Info 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

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Member Reviews

MICHELLE_391
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
EWEFIRST
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
CD336006
Excellent blend of flavours. I omitted the salt and added a pinch of chilli powder for more kick. Highly recommended. - 4/6/09