Red Lentil And Aubergine (Eggplant) Curry Recipe

Name: Red Lentil And Aubergine (Eggplant) Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: low-fat cooking spray, for frying; 1 onion, chopped; 2 garlic cloves, crushed; 2 tablespoons curry powder; 1 aubergine, diced; 175 g dried red lentils; 600 ml vegetable stock; 1 pinch salt; 100 ml low-fat coconut milk; 2 tablespoons chopped fresh coriander

Servings: persons

low-fat cooking spray, for frying
1 onion, chopped
2 garlic cloves, crushed
2 tablespoons curry powder
1 aubergine, diced
175 g dried red lentils
600 ml vegetable stock
1 pinch salt
100 ml low-fat coconut milk
2 tablespoons chopped fresh coriander

1
Spray pan with oil and cook the onion and garlic until soft.
2
Stir in curry powder and cook for a further minute.
3
Add aubergine, lentils and stock to the pan.
4
Bring to the boil and simmer uncovered for 30 mins - stir frequently.
5
If the lentils are not tender and mushy, boil the curry vigorously for 5 minutes.
6
Add salt, coconut milk and coriander.
7
Stir and serve.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: low-fat cooking spray, for frying, 1 onion, chopped, 2 garlic cloves, crushed, 2 tablespoons curry powder, and more.

Yes, Red Lentil And Aubergine (Eggplant) Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil And Aubergine (Eggplant) Curry

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