Skinny Spatula · by Alice★ 4.5 (64)
Aubergine and Red Lentil Curry
NUTRITION · PER SERVING50M COOK
CAL 31%·PRO 53%
CARBS 97G63% OF CAL
26G FIBER28G SUGAR43G OTHER
FAT 17G25% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fragrant vegan curry of roasted eggplant and red lentils with warm spices like cumin, coriander, and garam masala. Rich and satisfying, served as a main dish.
mainindiancurrybeans🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Skinny Spatula →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 150 g red lentils
- 1 large onion (finely chopped)
- 1 can (14 oz / 400 g) diced tomatoes
- 1 1/2 tsp ground turmeric
- 2 medium aubergines (cut into 1-inch chunks)
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground cardamom
- 5 cloves garlic (crushed)
- 1/4 tsp chilli flakes (optional)
- 1 1/2 tsp garam masala
- coriander leaves (optional)
At a glance
PER SERVING · TIME 50M
CAL 31%·PRO 53%
CARBS 97G63% OF CAL
26G FIBER28G SUGAR43G OTHER
FAT 17G25% OF CAL
2G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 351mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1823mg
- Calcium
- 213mg
- Iron
- 10mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 351MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.