Lentil & Eggplant Curry

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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

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.

Minutes to Prepare: 10

Minutes to Cook: 60

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.