Eggplant Curry

OH MY VEGGIES(4)
Michele Leah: "Pretty good. I would rate 8.7. Has just the right…" Read More
16Ingredients
70Minutes
370Calories

Ingredients

US|METRIC
  • 1/2 cup brown lentils (dried)
  • 2 cups water
  • 1/4 cup olive oil
  • 1 pound eggplant (cut into 1/2 inch cubes)
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • 1 serrano pepper (seeded and minced, optional, leave it out for a milder dish)
  • 1 teaspoon ginger (freshly grated)
  • 3 tablespoons Garam Masala (to taste)
  • 1 teaspoon ground cumin
  • 14 ounces crushed tomatoes
  • 14 ounces diced tomatoes
  • salt
  • pepper
  • 1/4 cup chopped fresh cilantro
  • basmati rice (Cooked, for serving)
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    NutritionView More

    370Calories
    Sodium15% DV350mg
    Fat23% DV15g
    Protein25% DV13g
    Carbs17% DV51g
    Fiber68% DV17g
    Calories370Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium350mg15%
    Potassium1210mg35%
    Protein13g25%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber17g68%
    Sugars7g14%
    Vitamin A35%
    Vitamin C50%
    Calcium15%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Emily Brodeur 15 days ago
    It tastes like a nice lentil, eggplant stew. Something is missing to make it taste more like curry.
    Michele Leah a year ago
    Pretty good. I would rate 8.7. Has just the right amount of kick without being too spicy!
    Suzanne 2 years ago
    Very tasty I used fresh tomatoes though and red lentils to be able to make it in one pot.
    Stephen N. 2 years ago
    Delicious, going to make this again. Even my daughter who hates eggplant enjoyed it.

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