Eggplant lentil curry

Look for firm Asian eggplant for best flavour and texture

by Emily Richards PH Ec.
220 cal Serves 4
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
eggplant lentil curry

Ingredients

Directions

  1. Step 1

    In a saucepan, heat oil over medium heat and cook onion, garlic and ginger for 3 minutes or until softened.

  2. Step 2

    Stir in eggplant, curry powder and cumin, sauté for 1 minute.

  3. Step 3

    Add broth, lentils and tomato; bring to a simmer.

  4. Step 4

    Cook, stirring occasionally about 15 minutes or until eggplant is very tender. Stir in cilantro to serve.

Nutritional information

Per serving (1 of 4)

Calories
220
Protein
18 g
Sodium
230 mg
Potassium
640 mg
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

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.

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