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Aubergine, Spinach & Lentil Curry
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- 10 g fresh coriander, for serving
- 120 g onions, quartered
- 2 garlic cloves
- 10 g fresh root ginger, cut in round slices (2 mm)
- 1 fresh green chilli, halved
- 15 g olive oil
- 350 g aubergines, cubed (1 cm)
- 150 g red split lentils, rinsed
- 1 tsp black mustard seeds
- 2 tsp garam masala
- 15 g tomato purée
- ¼ tsp fine sea salt
g vegetable stock
or 300 g chicken stock
- 450 g ripe tomatoes, quartered
- 400 g coconut milk
- 150 g fresh spinach leaves
- per 1 portion
- 731 kJ / 175 kcal
- 8.9 g
- 24.9 g
- 4.4 g
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