Skip to main content Search
Eggplant, Spinach & Lentil Curry

Eggplant, Spinach & Lentil Curry
4.1 110 rating
Prep. 10 min
Total 25 min
6 portions
Sign up for free

Ingredients

  • 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

Difficulty

easy

Nutrition per 1 portion

Sodium 44.3 mg
Protein 10.6 g
Calories 1184.8 kJ / 283.2 kcal
Fat 11.6 g
Fibre 8.2 g
Saturated Fat 9.2 g
Carbohydrates 31.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Midweek Meals 11 Recipes
United States
Simple Ideas 179 Recipes
United States

You might also like...

Green Lentil Risotto with Asparagus

4.1(28)

45 min

Broccoli Red Lentil Soup

2.9(121)

30 min

One-Pot Barley and Vegetables

3.6(14)

1 h 10 min

Lentil Mushroom Stroganoff

3.9(124)

55 min

Eggplant and Tomato Pasta

3.7(59)

45 min

Chickpea Patties with Lemon Kale Salad

4.2(27)

55 min

Lentil, Cauliflower and Kale Salad

4.7(30)

1 h 5 min

Butternut Squash Coconut Curry

4.2(47)

40 min

Black Bean Walnut Patties

4.5(59)

35 min

Vegan Cashew Sauté

4.5(117)

35 min

Cauliflower and Date Tagine

4.2(85)

55 min

Vegetarian Chili

4.7(171)

50 min