Eggplant and Lentil Curry

Name: Eggplant and Lentil Curry
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian, Indian
Ingredients: 1 Eggplant, cut in 1 cm peaces; 2 tsp olive oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp coriander seeds; 1 onion; 2 cloves garlic; 1.5 cm ginger; 1 jalapeño pepper; 1 can diced tomatoes; 1 can cooked brown lentils; 2 tsp garam masala; 2 tsp curry powder; salt and pepper to taste

5 steps

Prep:5minCook:20min

Updated at: Wed, 16 Aug 2023 23:53:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories254.5 kcal (13%)

Total Fat5.7 g (8%)

Carbs42.4 g (16%)

Sugars8.9 g (10%)

Protein13.7 g (27%)

Sodium441.9 mg (22%)

Fiber15.8 g (56%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

1Eggplant

cut in 1 cm peaces

2 tspolive oil

1 tspmustard seeds

1 tspcumin seeds

1 tspcoriander seeds

1.5 cmginger

1 canbrown lentils

cooked

2 tspgaram masala

2 tspcurry powder

Instructions

Step 1

Optional first step: Place the aubergine in a large bowl, add 1 tbs of salt and place warm water over it. Let it sit for between 20 minutes to two hours.

Step 2

Heat the oil and sauté the cumin, mustard and coriander seeds for 30 seconds until they start to sizzle and pop.

Step 3

Heat the oil, garlic and ginger and cook until soft.

Step 4

Add the eggplant and cook until soft

Step 5

Add the remaining ingrediënts and cook for 5-7 minutes or until heated through.