Lunch

Aubergine/Eggplant, Tomato and Red Lentil Curry is for Lunch.

Aubergine/Eggplant, Tomato and Red Lentil Curry takes 10 minutes to prepare.

Aubergine/Eggplant, Tomato and Red Lentil Curry takes 20 minutes to cook.

Aubergine/Eggplant, Tomato and Red Lentil Curry makes 4 servings.

The ingredients for Aubergine/Eggplant, Tomato and Red Lentil Curry are:

3 tsp olive oil
1 large aubergine/eggplant
1 red onion
2 garlic cloves
1tbsp finely chopped ginger
250g tomatoes
1tsp cumin
1tsp tomato paste/puree
1/4 tsp chilli/curry powder
125g red lentils
480ml water

Here is how you make Aubergine/Eggplant, Tomato and Red Lentil Curry:

Makes 4 servings. Good With Rice1) Heat oil on high setting.2) Cut aubergine/eggplant into 8 pieces and add to pan when oil starts to smoke.3) The vegetable will soak up the oil and then let it seep back out. When this occurs, remove the aubergine and put to one side4) Add the onion, garlic and ginger5) Chop and cook the tomato in a seperate pan for a minute or so and then remove6) Add the cumin to the ginger and onion etc and cook for a few mins. 7) Add the tomato paste, curry/chilli powder, lentils and water and simmer for 15-20 mins8) Finally add the tomatoes and aubergine and cook for a few more minutesNumber of Servings: 4Recipe submitted by SparkPeople user PIPPAUK87.

The nutritional information for Aubergine/Eggplant, Tomato and Red Lentil Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 191.5

• Total Fat: 11.0 g
• Cholesterol: 0.0 mg
• Sodium: 22.9 mg
• Total Carbs: 21.0 g
• Dietary Fiber: 7.3 g
• Protein: 5.3 g

The dietary needs meet for Aubergine/Eggplant, Tomato and Red Lentil Curry is Vegan