Aubergine/Eggplant, Tomato and Red Lentil Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 191.5
- Total Fat: 11.0 g
- Cholesterol: 0.0 mg
- Sodium: 22.9 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 7.3 g
- Protein: 5.3 g
View full nutritional breakdown of Aubergine/Eggplant, Tomato and Red Lentil Curry calories by ingredient
Number of Servings: 4
Ingredients
-
3 tsp olive oil
1 large aubergine/eggplant
1 red onion
2 garlic cloves
1tbsp finely chopped ginger
250g tomatoes
1tsp cumin
1tsp tomato paste/puree
1/4 tsp chilli/curry powder
125g red lentils
480ml water
Directions
Makes 4 servings. Good With Rice
1) Heat oil on high setting.
2) Cut aubergine/eggplant into 8 pieces and add to pan when oil starts to smoke.
3) The vegetable will soak up the oil and then let it seep back out. When this occurs, remove the aubergine and put to one side
4) Add the onion, garlic and ginger
5) Chop and cook the tomato in a seperate pan for a minute or so and then remove
6) Add the cumin to the ginger and onion etc and cook for a few mins.
7) Add the tomato paste, curry/chilli powder, lentils and water and simmer for 15-20 mins
8) Finally add the tomatoes and aubergine and cook for a few more minutes
Number of Servings: 4
Recipe submitted by SparkPeople user PIPPAUK87.
1) Heat oil on high setting.
2) Cut aubergine/eggplant into 8 pieces and add to pan when oil starts to smoke.
3) The vegetable will soak up the oil and then let it seep back out. When this occurs, remove the aubergine and put to one side
4) Add the onion, garlic and ginger
5) Chop and cook the tomato in a seperate pan for a minute or so and then remove
6) Add the cumin to the ginger and onion etc and cook for a few mins.
7) Add the tomato paste, curry/chilli powder, lentils and water and simmer for 15-20 mins
8) Finally add the tomatoes and aubergine and cook for a few more minutes
Number of Servings: 4
Recipe submitted by SparkPeople user PIPPAUK87.