Slow-cooked Aubergine and Split Pea Curry

Slow-cooked Aubergine and Split Pea Curry

3.1 9 ratings

Prep. 15 min

Total 14 h 45 min

4 portions

Ingredients

yellow split peas
150 g
garlic cloves halved
2
olive oil
20 g
onions cut in wedges
200 g
ground cumin
3 tsp
ground coriander
3 tsp
garam masala
1 tsp
ground turmeric
1 tsp
ground cardamom
½ tsp
tinned chopped tomatoes
400 g
water plus extra for soaking
200 g
aubergines sliced (2 cm), then cut in pieces (3 cm)
300 - 350 g
salt
1 tsp
ground black pepper
2 pinches
fresh coriander leaves roughly chopped
5 g

Nutrition per 4 portions

Calories 1018.8 kcal / 4262.6 kJ

Protein 48.5 g

Fat 26.2 g

Carbohydrates 123.2 g

Fibre 62.1 g

Saturated Fat 3.1 g

Sodium 2412.4 mg

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

Slow Cook Mode 10 Recipes
UK and Ireland

You might also like...

Gluten-free Mushroom Christmas Stuffing

Gluten-free Mushroom Christmas Stuffing

1 h 20 min

Chickpea, Squash and Kale Stew

Chickpea, Squash and Kale Stew

45 min

Butternut Squash and Chestnut Rolls

Butternut Squash and Chestnut Rolls

1 h 40 min

Carrot, Pumpkin and Chard Pie

Carrot, Pumpkin and Chard Pie

1 h 20 min

Lentil Moussaka

Lentil Moussaka

3 h 30 min

Broccoli and Oat Crumble with Vegan Cheese

Broccoli and Oat Crumble with Vegan Cheese

1 h

Vegetable and Chickpea Tagine

Vegetable and Chickpea Tagine

50 min

Swiss Chard, Chickpea and Tamarind Stew

Swiss Chard, Chickpea and Tamarind Stew

45 min

Aubergine, Coconut and Peanut Curry

Aubergine, Coconut and Peanut Curry

25 min

Coconut and Spinach Dahl

Coconut and Spinach Dahl

50 min

Indian-spiced Roast Butternut and Chickpea Curry

Indian-spiced Roast Butternut and Chickpea Curry

45 min

Coconut Dhal

Coconut Dhal

20 min