Cauliflower, Lentil & Eggplant Curry

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (337.3 g)
  • Calories 363.9
  • Total Fat - 12.6 g
  • Saturated Fat - 2 g
  • Cholesterol - 3.7 mg
  • Sodium - 202.4 mg
  • Total Carbohydrate - 55.1 g
  • Dietary Fiber - 12 g
  • Sugars - 21.8 g
  • Protein - 12.6 g
  • Calcium - 197.5 mg
  • Iron - 3.2 mg
  • Vitamin C - 53 mg
  • Thiamin - 0.3 mg

Step 1

Heat an oiled, large, deep frying pan over a medium to high heat and add onion and cook, stirring occasionally for about 2 minutes or until soft.

Step 2

Add lentils and paste and cook, stirring, for 1 minutes and then add milk, 1 cup water, juice and sugar and season and then bring to a boil and stir in eggplant and cauliflower and return to a boil and simmer, covered, for 10 minutes.

Step 3

Remove lid and simmer for a further 5 minutes, or until vegatabes are tender and then stir in spinach until just wilted.

Step 4

Serve with rice.

Step 5

TIP - Curry can be made a day ahead. Keep covered, in the fridge. For a non-vegetarian option, add raw, peeled prawns or fresh chicken strip once lid is removed from pan and simmer until cooked.

Tips & Variations


No special items needed.

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