Dinner

Lentil and Eggplant Curry is for Dinner.

Lentil and Eggplant Curry takes 10 minutes to prepare.

Lentil and Eggplant Curry takes 60 minutes to cook.

Lentil and Eggplant Curry makes 6 servings.

The ingredients for Lentil and Eggplant Curry are:

350g brinjals, washed
50ml sunflower oil
1 large onion, chopped
2 cloves garlic, crushed
10-15ml curry powder
2ml each ground cumin, turmeric, cinnamon
5ml each fennel and coriander
375ml (1,5 cups) brown lentils, picked over and rinsed
750ml (3 cups) vegetable stock or water
125ml chopped parsley
5ml salt
410g tin canned tomatoes
toasted slivered almonds (optional - not included in calorie count)

Here is how you make Lentil and Eggplant Curry:

Unless brinjals are very young, chop and degorge: place in a colander, salt quite heavily and put a weight on top. Leave for 30 to 40 minutes, rinse and dry. Heat oil in a large saucepan, and add onion and fry lightly. Add garlic and spices and stir over low heat for a minute or two. Stir in remaining ingredients except almonds, cover and simmer gently for 50 to 60 minutes, stirring occasionally. Add extra liquid now and then – the mixture should not become too thick or dry. Remove from heat and allow to cool. Reheat gently, and serve on brown rice or pasta. Top each serving with toasted almonds.Serves 6.Number of Servings: 6Recipe submitted by SparkPeople user MOIRADEROCHE.

The nutritional information for Lentil and Eggplant Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 187.3

• Total Fat: 6.8 g
• Cholesterol: 3.6 mg
• Sodium: 267.0 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 7.4 g
• Protein: 9.4 g

The dietary needs meet for Lentil and Eggplant Curry is Low Fat