4 servings / 25 min
Prep 15 min / Cook 20 min
Ingredients
- 2 tsp (10 mL) canola oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 mL) minced fresh ginger
- 2 Asian eggplants about 12 oz/375 g, chopped
- 1 tbsp (15 mL) curry powder
- 1/2 tsp (2 mL) cumin seeds
- 1 1/2 cups (375 mL) sodium reduced vegetable broth
- 1 can (19 oz/540 mL) no salt added lentils, drained and rinsed
- 1 tomato, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/2 tsp (2 mL) hot pepper sauce (optional)
Directions
- In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.
- Stir in eggplant, curry powder and cumin, sauté for 1 minute.
- Add broth, lentils and tomato; bring to a simmer.
- Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.
Nutritional info per serving (1 of 4)
- Calories 220
- Protein 18 g
- Total fat 3 g
Saturated fat 0.3 g
Cholesterol 0 mg - Carbohydrates 51 g
Fibre 22 g
Sugars 6 g
Added sugars 0 g - Sodium 230 mg
- Potassium 640 mg
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.