Eggplant, Spinach & Lentil Curry

Eggplant, Spinach & Lentil Curry

4.1 113 évaluations

Prép. 10min

Total 25min

6 portions

Ingrédients

fresh cilantro leaves
½ oz
onions quartered
4 oz
garlic cloves
2
fresh ginger peeled, sliced (⅛ in.)
½ oz
bird's eye chili, fresh halved
1
black mustard seeds
1 tsp
olive oil
½ tbsp
garam masala
1 tsp
curry powder or to taste
1 heaping tbsp
vegetable stock paste, homemade
1 tsp
tomato paste
1 tbsp
red lentils
5 oz
eggplant cubed (1 in.)
12 oz
water
10 oz
fresh Roma tomatoes diced (½ in.)
16 oz
coconut milk (approx. 1 can)
13 ½ oz
fresh spinach leaves
5 oz
salt to taste

Niveau

facile

Infos nut. par 1 portion

Sodium 44.3 mg

Protides 10.6 g

Calories 1184.8 kJ / 283.2 kcal

Lipides 11.6 g

Fibre 8.2 g

Graisses saturées 9.2 g

Glucides 31.3 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Midweek Meals 11 Recettes
États-Unis

Simple Ideas 179 Recettes
États-Unis

Tu pourrais aussi aimer...

Vegan Spaghetti and "Meatballs"

1h 30min

Spring Garden Minestrone Soup

50min

Risotto with Broccolini

35min

Crunchy Salad with Green Goddess Dressing (Diabetes)

20min

Quick and Spicy Black Beans

20min

Greek Broccoli with Arugula Pesto and Roasted Lemon

30min

Barley and Tomato Salad

45min

Kabocha Sage Risotto

40min

West African Peanut Soup with Chicken

50min

Black Bean Walnut Patties

35min

Vegan Cashew Sauté

35min

Mushroom Ragu with Zoodles

40min