Roasted Aubergine and Red Lentil Curry
Serves
4
Prep Time
10 minutes
Cook Time
45 minutes
Ingredients
2 eggplants, cut into bite-size pieces
2 tbsp. olive oil
½ tsp. salt
1 tbsp. coconut oil
1 yellow onion, peeled and diced
3 cloves garlic, chopped
1 tsp. ground turmeric
1 tsp. cinnamon
1 tsp. cumin seeds
1 tsp. of ground coriander
3 tbsp. tomato puree
juice of 1 lime
14 oz. (400g) can coconut milk
7 oz. (200g) red lentils
2 cups (60g) spinach
⅔ cup (160ml) almond milk, unsweetened
Nutrition
(Per Serving)
Calories
527
Fats
27 g
Protein
18 g
Carbs
59 g
Instructions
- Preheat the oven to 390°F (200°C). Prepare a baking tray lined with baking paper.
- Place the chopped eggplant onto a baking tray, drizzle with olive oil and a season with salt. Place in the hot oven and roast for 35 minutes until soft, then set aside.
- In the meantime, heat the coconut oil in a large pot over a medium heat. Cook the onion and garlic for 5 minutes until softened. Add the spices and continue cooking for 2 more minutes.
- Now add the tomato puree, lime juice, coconut milk and red lentils. Mix well and continue cooking for 15 minutes, or until the lentils are cooked.
- Next add in the roasted eggplant and spinach. Add the almond milk a little at a time to reach the desired consistency. Cook for a further 1-2 minutes until warmed through.
- Serve with steamed rice (not included in nutritional breakdown).