Eggplant lentil curry
Look for firm Asian eggplant for best flavour and texture
220 cal Serves 4
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Step 1In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.
Step 2Stir in eggplant, curry powder and cumin, sauté for 1 minute.
Step 3Add broth, lentils and tomato; bring to a simmer.
Step 4Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.
Per serving (1 of 4)
- 18 g
- 230 mg
- 640 mg
- Total fat
- 3 g
- Saturated fat
- 0.3 g
- 0 mg
- 51 g
- 22 g
- 6 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.
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